![To make a delicious butternut squash risotto, gather these items: - 1 medium butternut squash, peeled and diced - 1 tablespoon olive oil - 1 onion, finely chopped - 2 cloves garlic, minced - 1 1/2 cups arborio rice - 5 cups vegetable broth, warmed - 1/2 cup Parmesan cheese, grated (or nutritional yeast for a vegan option) - 2 tablespoons butter (or vegan butter) - Salt and pepper to taste - Fresh sage leaves for garnish You will need some tools to help make this dish: - Large saucepan - Baking sheet - Knife and cutting board - Ladle - Wooden spoon for stirring - Measuring cups and spoons You can easily swap ingredients to fit your needs: - For a vegan option, use nutritional yeast instead of Parmesan cheese. - Use vegetable broth for a vegetarian version. - If you want a creamier texture, try using coconut milk instead of butter. - Brown rice can work in place of arborio rice, but it will change the cooking time. For the full recipe, check out the details above! Start by peeling and dicing the butternut squash. This will make it easier to cook. Next, preheat your oven to 400°F (200°C). Spread the diced squash on a baking sheet. Drizzle it with olive oil and sprinkle salt and pepper. Roast the squash for 25-30 minutes. Flip it halfway through. The squash will be tender and slightly caramelized when done. While the squash roasts, heat a large saucepan over medium heat. Add a tablespoon of olive oil. Once hot, add the chopped onion. Sauté until it's soft and translucent, about 5 minutes. Then, add the minced garlic and cook for one more minute. This will make your kitchen smell great! Now, stir in the arborio rice. Toast the rice for about 2-3 minutes. Keep stirring until the grains are slightly translucent. Begin adding the warmed vegetable broth, one ladle at a time. Stir the rice often. Let it absorb the liquid before adding more. This process takes about 18-20 minutes. The rice should be al dente when it’s done. Once the rice is ready, fold in the roasted butternut squash. Add the grated Parmesan cheese and butter. Stir until the risotto is creamy. If it seems too thick, you can add more broth or water. Season with salt and pepper to taste. Serve hot, garnished with fresh sage leaves for a lovely finish. For the full recipe, check the section above. To get the right risotto texture, focus on the rice. Use arborio rice; it has a high starch content. This helps make the risotto creamy. Stir often while adding broth. The grains need to release their starch. Keep a close eye on the texture. It should be creamy but with a slight bite. Use a heavy-bottomed pot for even cooking. A wooden spoon works best for stirring. Measure your broth carefully and keep it warm. This helps the rice cook evenly. Always add the broth one ladle at a time. Patience is key for the best results. Don't rush the cooking process. Skipping the toasting step can lead to bland risotto. Avoid adding too much broth at once; it must absorb slowly. If the risotto seems too thick, add a splash of broth or water. Lastly, don’t forget to season well. Taste as you go to ensure great flavor. For the complete recipe, check out the [Full Recipe]. {{image_2}} You can make your butternut squash risotto even heartier by adding protein. Chicken or shrimp works great. For chicken, sauté pieces until golden, then stir them in near the end. For shrimp, cook them until pink and tender, and add them just before serving. This way, they stay juicy and add more flavor. If you want a vegan risotto, there are simple swaps. Use nutritional yeast instead of Parmesan cheese. It gives that cheesy taste but keeps it plant-based. You can also switch regular butter with vegan butter. This keeps the creaminess while ensuring everyone can enjoy it. To elevate your dish, add herbs and spices. Fresh sage pairs beautifully with butternut squash. You can also try thyme or rosemary for a different note. A pinch of nutmeg adds warmth and depth. Experiment with these to find your favorite combo. Each addition can turn this simple dish into something special. For the full recipe, check out the provided details! To store leftover butternut squash risotto, let it cool first. Place the risotto in an airtight container. This keeps the dish fresh and prevents odors. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When reheating butternut squash risotto, add a splash of broth or water. This helps restore its creamy texture. Heat it gently on the stove over low heat. Stir often to make sure it warms evenly. You can also microwave it, but be careful not to overcook it. To freeze butternut squash risotto, place it in a freezer-safe container. Leave some space at the top for expansion. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat it slowly to bring back its creamy goodness. For the best taste, enjoy it fresh when possible. For the full recipe, check out the complete guide. You can make risotto without stirring by using the oven. Preheat your oven to 350°F (175°C). Sauté your onions and garlic on the stove. Add the arborio rice next. Pour in the broth, cover the pot, and place it in the oven. Bake for about 20 minutes. This method allows the rice to cook evenly without constant stirring. Yes, you can use frozen butternut squash. It saves time and is very convenient. Just add it directly to your risotto. You may want to adjust cooking time since frozen squash is already cooked. If you thaw it first, it will blend nicely into the dish. You can use Carnaroli rice or Vialone Nano as substitutes for Arborio rice. Both types of rice have a high starch content, which helps create a creamy risotto. If you need a gluten-free option, use quinoa or farro. Just remember, these grains will change the texture and flavor slightly. For more details on making this delicious dish, check out the Full Recipe. In this article, we covered how to make Butternut Squash Risotto. I shared the ingredient list, necessary tools, and substitutes for diets. You learned the step-by-step process and tips for perfect texture. Variations included adding protein or making it vegan. I also discussed how to store leftovers and answered common questions. Now, you have everything you need to create this warm, tasty dish. Enjoy cooking and make it your own!](https://pureeatsnow.com/wp-content/uploads/2025/06/5b1a76e9-a050-48a9-9f07-27354cbbee7a-250x250.webp)
54. Butternut Squash Risotto
Savor the flavors of fall with this delicious Butternut Squash Risotto recipe! With a creamy texture and a hint of sage, it's the perfect comfort food for any occasion. This easy-to-follow recipe guides you from roasting the squash to creating the ideal risotto, making it a fantastic dish for both family dinners and special gatherings. Click through to explore this delightful recipe and bring a taste of autumn to your table!