Butternut Squash Risotto
on Oct 23, 2025
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This butternut squash risotto is creamy, comforting, and full of those sweet, nutty fall flavors that everyone craves when the weather turns chilly. Made with tender roasted squash, Parmesan, and a touch of white wine, it’s elegant enough for company but easy enough for a weeknight dinner.
If you’re looking for a dish that is equal parts cozy and impressive, this Butternut Squash Risotto is the one. Creamy, rich, and full of flavor, it’s everything we want when the leaves start to turn. A little sweet from the roasted squash, a little savory from the Parmesan, and just indulgent enough to feel special. It’s the kind of meal that makes you slow down a bit while you stir (which I think is truly half the fun – risotto is one of my favorite dishes to make of all time).
Whether it’s a weeknight treat or a dinner party centerpiece, this risotto is the epitome of fall comfort food.
What's In This Post?
Ingredients
- Butternut squash – Roast uncooked butternut squash for about 25 minutes or use leftover roasted butternut squash.
- Chicken broth – I always prefer to use less-sodium broth so you can control the risotto’s salt.
- Saffron threads – Saffron is expensive, but it lends amazing flavor and wonderful color to this risotto.
- Unsalted butter –
- Rice – Risotto is best when made with a short-grain starchy rice, such as Arborio, Carnaroli, or Vialone Nano. You’ll often see “risotto rice” mentioned on the labels of the best rice choices..
- Dry white wine
- Parmesan cheese – Some for cooking, some for sprinkling at the table.
- Fresh parsley – Adds a fresh green garnish.
A Good Reason to Make Extra Roasted Butternut Squash
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If you have leftover roasted butternut squash, as long as it’s not seasoned with anything that would clash with the simple Italian seasonings in this recipe, you can use that instead of roasting it from scratch in this recipe.
How to Make Butternut Squash Risotto
- Roast the squash: On a rimmed baking sheet, drizzle the butternut squash with olive oil and season with salt and pepper. Roast in a 400 degree F oven for about 25 minutes until tender.
- Heat the broth: In a medium saucepan, bring the broth to a simmer, stir in the saffron, and reduce the heat to medium-low.
- Cook the rice: Melt butter in another medium saucepan, then add the shallots. After a couple of minutes, add the rice, seasoning it with salt and pepper, and cooking until the rice is slightly transparent.
- Make the risotto: Add white wine to the rice, then 1 cup of the hot broth, and let simmer. Continue adding broth 1/2 cup at a time while stirring, and let simmer until almost all the liquid is absorbed. The rice should be fairly al dente after 18 to 20 minutes. Add the squash and another 1/2 cup of broth, stirring frequently, until the rice is al dente.
- Finish and serve: Take the risotto off the heat, add the rest of the butter, the Parmesan, and parsley. Adjust the seasonings and add a bit more broth if it’s too dry. Serve immediately.
Tips for Perfect Butternut Squash Risotto
- Warm broth is key: Cold broth stops the cooking process and slows everything down.
- Don’t rush the addition of broth: This is slow food, and the more gradually you add the broth, the more the rice will reward you with its creaminess.
- Roast your squash until caramelized: Those brown edges mean flavor.
- Use good Parmesan: The cheese really brings it all together.
- Double at will. This recipe makes a generous amount for two people, but it can easily be doubled.
Variations
- Add crispy pancetta or bacon for a salty, smoky contrast.
- Swap in other winter squashes like kabocha or delicata for variety.
- Make it vegan with vegetable broth and dairy-free butter and Parmesan alternatives.
FAQs
Arborio is the classic choice, but carnaroli or vialone nano also make wonderfully creamy risotto.
You can par-cook the risotto (cook it until about 3/4 done), then spread it. On a baking sheet to cool, then finish cooking in the pot with the remainder of the warm broth just before serving.
What to Serve With Butternut Squash Risotto
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Butternut Squash Risotto
Ingredients
- 3 cups diced butternut squash (from about a 3/4-inch squash)
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper (to taste)
- 3 cups low-sodium chicken broth
- Pinch saffron threads
- 2 tablespoons unsalted butter (divided)
- ¼ cup minced shallot
- ¾ cup Arborio, Carnaroli, or Vialone Nano rice (or other short grain starchy rice)
- Kosher salt and freshly ground black pepper (to taste)
- ¼ cup dry white wine
- ¼ cup freshly grated Parmesan cheese (plus more for serving)
- ¼ cup chopped fresh parsley (optional)
Instructions
- Preheat the oven to 400 F. Spread the squash on a rimmed baking sheet, drizzle over the olive oil, and sprinkle with salt and pepper. Use your hand or a spoon to mix so that the squash is well coated, then spread it back out in a single layer. Roast for about 25 minutes until tender and lightly browned at the edges.
- In a medium-sized saucepan, bring the broth to a simmer over medium heat. Stir in the saffron, and reduce the heat to medium-low.
- Heat 1 tablespoon of the butter in a heavy medium-sized saucepan over medium heat. Add the shallot and stir until just tender, 2 minutes. Add the rice, season with salt and pepper, and stir until all of the grains are well coated with the fat and shallots, and the rice is turning slightly translucent, about 2 minutes.
- Add the white wine and stir until it is almost completely absorbed into the rice, about 1 to 2 minutes. Add 1 cup of the hot broth and simmer, stirring frequently, until the liquid is almost absorbed, about 2 minutes. Continue adding the broth 1/2 cup at a time, stirring often and simmering until the liquid is almost absorbed before adding more (you can add some water to the pot of broth if it looks like you might run low).
- After about 18 to 20 minutes, when the rice is still fairly al dente but the dish is starting to look creamy, stir in the squash and another 1/2 cup of the broth and stir frequently until the squash is nicely incorporated and hot (if it cooled at all), the rice is al dente, about 2 minutes more. Add another 1/2 cup of liquid if the mixture is too thick (you want it to be quite loose).
- Remove from the heat and stir in the remaining tablespoon of butter and the 1/4 cup Parmesan. Stir in the parsley if using. Taste and adjust the seasoning, and add a bit more broth if necessary to achieve the desired texture. Quickly ladle into individual bowls and serve immediately.
