Butternut Squash Risotto
Creamy, comforting, and full of harvest flavour, this Butternut Squash Risotto is the perfect way to welcome cooler evenings. Roasted squash melts into creamy Arborio rice, creating a rich and satisfying meal that's surprisingly simple to make.
Servings: 4
Ingredients
2 tablespoons olive oil
1 small onion, finely diced
2 cloves garlic, minced
1½ cups Arborio rice
½ cup dry white wine (optional)
5 cups warm vegetable broth
2 cups roasted butternut squash, cubed
½ cup grated Parmesan cheese
1 tablespoon butter
Salt and pepper, to taste
Fresh sage or parsley, for garnish
Method
*Roast the butternut squash in cubes*
Start the Risotto
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and cook for about 5 minutes until softened.
3. Stir in the garlic and cook for another 30 seconds.
Toast the Rice
4. Add the Arborio rice and stir constantly for about 2 minutes.
5. If using white wine, pour it in and cook until it has mostly evaporated.
Build the Risotto
6. Add one ladle of warm broth and stir frequently until most of the liquid has been absorbed.
7. Continue adding broth one ladle at a time, stirring often, until the rice is creamy and tender. This will take approximately 20–25 minutes.
Finish the Dish
8. Stir in the roasted butternut squash, butter, and Parmesan cheese.
9. Season with salt and pepper to taste.
10. Garnish with fresh sage or parsley and serve immediately.
Why We Love This Recipe
Comfort food doesn't have to be complicated. This risotto is creamy, satisfying, and lets the natural sweetness of butternut squash shine.
Notes
Make It Your Own: Add sautéed mushrooms, spinach, or toasted walnuts.
Protein Boost: Top with grilled chicken or white beans.
Kitchen Tip: Keep the broth warm while cooking for the creamiest risotto.
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