As the days grow crisper and leaves turn golden, few dishes capture the essence of autumn like a bowl of Butternut Squash Risotto. I’ll never forget the first time I tasted this velvety, amber‑hued comfort food on a foggy October evening at a small trattoria in northern Italy. Each spoonful was a symphony of sweet roasted squash, nutty Parmesan, and earthy sage, all brought together by the luxuriously creamy texture of perfectly cooked arborio rice. Back home, I recreated that moment in my own kitchen countless times—tweaking techniques, sourcing the freshest local squash, and mastering the gentle stirring rhythm that yields the signature risotto bite. Today, I’m thrilled to share my ultimate Creamy Butternut Squash Risotto recipe so you can bring a taste of Italian autumn to your own table.
Why You’ll Love This Butternut Squash Risotto
- Luscious Texture: Arborio rice releases starch as it cooks, creating a rich, creamy “risotto” consistency without any cream.
- Seasonal Flavor: Roasted butternut squash adds natural sweetness and a silky mouthfeel.
- Aromatic Herbs: Fresh sage leaves infuse the dish with warm, woodsy notes that perfectly complement the squash.
- Dinner Party–Worthy: Elegant enough for entertaining, yet simple enough for a cozy family meal.
- Customizable: Swap sage for thyme, stir in crispy pancetta, or finish with a drizzle of browned butter for variation.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Butternut squash, peeled & diced (½-inch) | 4 cups (about 1 medium) |
| Extra‑virgin olive oil | 2 tablespoons |
| Salt and freshly ground black pepper | To taste |
| Vegetable or chicken broth | 6 cups, kept hot |
| Unsalted butter | 2 tablespoons |
| Yellow onion, finely chopped | 1 medium |
| Garlic cloves, minced | 2 |
| Arborio rice | 1½ cups |
| Dry white wine | ½ cup |
| Fresh sage leaves, chopped (plus 6–8 whole leaves) | 2 tablespoons chopped |
| Grated Parmesan cheese | 1 cup, plus extra for serving |
| Nutmeg, freshly grated (optional) | A pinch |
Tip: Always keep your broth hot in a separate saucepan—adding cold broth chills the rice and interrupts the cooking process.
Equipment Needed
| Equipment | Purpose |
|---|---|
| Baking sheet | For roasting the squash |
| Large saucepan or Dutch oven | To cook the risotto |
| Wooden spoon or heatproof spatula | For stirring without mashing the rice |
| Ladle | To add broth gradually |
| Chef’s knife & cutting board | For prepping squash, onion, and sage |
| Grater | For zesting nutmeg and grating Parmesan |
Step‑by‑Step Instructions
- Roast the Squash (35 minutes total)
- Preheat oven to 400°F (200°C).
- On a baking sheet, toss diced squash with 1 tablespoon olive oil, a pinch of salt, and pepper.
- Roast until tender and lightly caramelized, about 30 minutes, turning once halfway through.
- Reserve ½ cup of the roasted squash for garnish; mash the remainder into a smooth purée.
- Infuse the Sage (2–3 minutes)
- In your risotto pot over medium heat, warm 1 tablespoon olive oil and 2 tablespoons butter.
- Add 6–8 whole sage leaves and cook until they crisp and the butter turns lightly golden (be careful—don’t burn).
- Remove and drain the leaves on paper towels; reserve for garnish.
- Sauté Aromatics (3–4 minutes)
- In the same pot, add chopped onion. Sauté until translucent, about 3 minutes.
- Stir in minced garlic; cook 30 seconds until fragrant—do not let it brown.
- Toast the Rice (1 minute)
- Add the arborio rice to the aromatics.
- Stir continuously until each grain is well‑coated and slightly translucent at the edges.
- Deglaze with Wine (1–2 minutes)
- Pour in the white wine, stirring until fully absorbed.
- This step adds acidity and depth to balance the squash’s sweetness.
- Add Broth Gradually (18–20 minutes)
- Begin ladling ½ cup of hot broth into the rice, stirring constantly until nearly absorbed.
- Continue adding broth, one ladle at a time, letting the rice absorb most of the liquid before adding more.
- Maintain a gentle simmer—too high heat will cook the exterior too quickly.
- Incorporate Squash Purée (2 minutes)
- With about 2 cups of broth remaining, stir in the mashed squash purée and chopped sage.
- Continue adding broth until the rice is al dente and the risotto is creamy but not soupy.
- Finish with Cheese & Butter (1 minute)
- Remove from heat. Stir in grated Parmesan and the remaining 1 tablespoon butter for extra silkiness.
- Season with salt, pepper, and a pinch of freshly grated nutmeg if using.
- Plate & Garnish
- Spoon risotto into warm bowls. Top with reserved roasted squash cubes, crisp sage leaves, and an extra sprinkle of Parmesan.
- Serve immediately—risotto waits for no one!
Nutrition Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Total Fat | 12 g |
| – Saturated Fat | 5 g |
| Cholesterol | 25 mg |
| Sodium | 680 mg |
| Carbohydrates | 55 g |
| – Dietary Fiber | 5 g |
| – Sugars | 5 g |
| Protein | 9 g |
| Vitamin A | 100% DV |
| Vitamin C | 20% DV |
| Calcium | 20% DV |
| Iron | 10% DV |
Tips for Perfect Risotto
- Stir Gently but Consistently: This encourages the rice to release its starch without breaking the grains.
- Broth Temperature Matters: Always add hot broth to maintain a steady cooking temperature.
- Don’t Walk Away: Risotto requires attention—keep the stirring rhythm and adjust heat to a gentle simmer.
- Timing Is Key: The ideal risotto is creamy yet each grain retains a slight bite (“al dente”).
- Adjust Consistency: If it seems too thick, whisk in an extra splash of broth or a spoonful of water.
Delicious Variations
- Brown Butter & Sage Upgrade: Finish with brown butter and extra fried sage leaves for a nuttier aroma.
- Prosciutto Crisp: Top with crispy prosciutto shards for salty crunch.
- Mushroom Medley: Sauté mixed wild mushrooms separately and fold in just before serving.
- Thyme & Goat Cheese: Substitute chopped thyme for sage and stir in crumbled goat cheese instead of Parmesan.
- Pumpkin Swap: Use pumpkin purée in place of squash for a slightly sweeter profile.
Frequently Asked Questions
Q1: Can I make this risotto vegan?
A1: Yes—replace butter with additional olive oil and swap Parmesan for a vegan “parmesan” alternative or nutritional yeast.
Q2: What if I don’t have white wine?
A2: Simply replace the wine with an equal amount of broth plus 1 teaspoon of lemon juice for acidity.
Q3: How do I reheat leftovers without losing creaminess?
A3: Warm gently in a skillet over low heat, adding a splash of broth or water and stirring to restore the creamy texture.
Q4: Can I prep ingredients in advance?
A4: Roast the squash and chop the aromatics ahead of time. Keep everything refrigerated and proceed with the cooking steps on the day of serving.
Q5: Why isn’t my risotto creamy?
A5: Most likely the broth additions were too rapid or the rice wasn’t stirred enough. Slow, steady stirring and gradual broth incorporation are essential.
Conclusion
This Creamy Butternut Squash Risotto delivers the perfect harmony of sweet, savory, and silky textures—an autumnal masterpiece that’s both elegant and soul‑satisfying. Whether you’re hosting friends or curling up for a quiet night in, this risotto transforms simple ingredients into something truly memorable. Ready to stir up comfort? Gather your squash, heat that broth, and let the gentle rhythm of ladle and spoon guide you. If you loved this recipe, please leave a ★★★★★ rating below, snap a photo and tag us on Instagram with #BlessedRisotto, and subscribe for more seasonal, chef‑inspired recipes delivered to your inbox. Enjoy your culinary journey—buon appetito!
