Name: Butternut Squash Risotto
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 small butternut squash, peeled, seeded, and diced; 1 tablespoon extra-virgin olive oil; Sea salt and freshly ground black pepper; 4 cups vegetable broth; 2 tablespoons unsalted butter; 1 small yellow onion, chopped; 2 garlic cloves, chopped; 1 cup arborio rice; ½ cup dry white wine; ¼ cup grated Parmesan cheese, plus more for serving; 1 teaspoon chopped fresh sage; 1 teaspoon chopped fresh rosemary; ½ teaspoon lemon zest; Microgreens or chopped parsley, for garnish

Why You’ll Love Butternut Squash Risotto Recipe

You’ll love this recipe because it brings together simple, wholesome ingredients in a way that delivers rich, layered flavor and a luxurious texture. The butternut squash adds natural sweetness and comforting autumn character, the fresh herb (rosemary or sage) gives it a woodsy aromatic touch, and the white wine adds a little tangy depth. It’s the kind of dish that feels a little elevated — perfect for a date night or a special weeknight dinner — but still accessible enough to make at home without fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
extra‑virgin olive oil
1 medium yellow onion, chopped
½ teaspoon sea salt (plus more to taste)
freshly ground black pepper
about 2 cups cubed butternut squash (¼‑inch cubes)
2 garlic cloves, finely chopped
1 teaspoon minced rosemary or sage
1 cup Arborio rice
½ cup dry white wine
4 cups warmed vegetable broth
Chopped parsley or small sage leaves (optional, for garnish)
½ cup grated pecorino or Parmesan cheese (optional, for serving)

Directions

In a large skillet or Dutch oven over medium heat, warm the olive oil. Add the chopped onion, sea salt, and a few grinds of black pepper; cook for about 2–3 minutes until the onion begins to soften.
Add the cubed butternut squash and cook another 6–8 minutes, until the squash starts to soften.
Stir in the garlic and the minced rosemary (or sage) along with the Arborio rice. Let everything cook together for about 1 minute so the rice gets slightly toasted and fragrant.
Pour in the white wine. Stir and cook for about 1–3 minutes until the wine is mostly absorbed by the rice.
Begin adding the warmed vegetable broth in increments of about ¾ cup at a time. After each addition, stir continuously and allow the rice to absorb the broth before adding the next amount. Continue until the rice is tender, creamy, and the squash is cooked through.
Taste and adjust seasoning with more salt and pepper if needed.
To serve, garnish with chopped parsley or sage leaves and sprinkle with grated pecorino or Parmesan cheese if using. Serve immediately while hot and creamy.

Servings and timing

Serves: 4 people
Prep time: approximately 15 minutes
Cook time: approximately 40 minutes
Total time: about 55 minutes

Variations

Use sage instead of rosemary for a slightly different herbaceous flavor.
Swap vegetable broth for chicken broth if you aren’t vegetarian and want a richer base.
Make it vegan by skipping the cheese garnish or using a vegan alternative.
For extra texture, roast the butternut squash separately until lightly caramelized before adding to the risotto.
Stir in cooked white beans, lentils, or grilled chicken for added protein.
Finish with a squeeze of lemon juice or a drizzle of browned butter for added brightness.

Storage/Reheating

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to loosen the texture, warm on the stove over low heat while stirring gently, and adjust seasoning before serving. Note that risotto will thicken as it cools, so the added liquid helps restore creaminess.

FAQs

What type of rice should I use for risotto?

Arborio rice is the ideal choice because its short-grain structure releases starch as it cooks, creating the creamy texture that characterizes risotto.

Can I use frozen butternut squash instead of fresh?

Yes — frozen cubed butternut squash can work, though you may find it breaks down more during cooking. Adjust the timing accordingly.

Do I really need to stir continuously while making risotto?

Stirring regularly helps the rice release its starch and ensures an even texture, but you don’t have to stir literally every second. Just keep it moving gently and add broth gradually.

Can I skip the white wine?

Yes — you can. Substitute with an equal amount of broth if you prefer to omit alcohol. The wine adds tang and depth, but the risotto will still be delicious without it.

What herbs work best in this dish?

Fresh rosemary or sage are recommended. Rosemary gives a robust woodsy note; sage offers a softer, earthy flavor. Choose based on your preference.

Is this dish vegetarian/vegan?

As written, it can be vegetarian if using vegetable broth and skipping meat. To make it vegan, omit the cheese or use a vegan cheese alternative. The base is otherwise plant-friendly.

Will the risotto continue to cook when it sits?

Yes — risotto tends to thicken as it sits and the rice absorbs more liquid. For the best creamy texture, serve immediately. If reheating later, add a little liquid to loosen it up.

Can I make this ahead of time?

Risotto is best served fresh. While you can cook ahead and reheat, it will lose some of its ideal texture and creaminess, so try to time it close to serving.

What should I pair with this risotto?

A simple green salad, roasted vegetables, or crusty bread are excellent companions. For wine, a crisp white pairs nicely. As a main course, you could add grilled chicken or roast tofu on the side.

Can I freeze leftover risotto?

It’s not recommended. Risotto changes texture significantly when frozen and thawed, often becoming mushy. It’s best enjoyed fresh or within a few days refrigerated.

Conclusion

This butternut squash risotto offers a perfect balance of comforting warmth and elegant flavor — ideal for crisp evenings or when you want to elevate a vegetarian meal. With the creamy rice, tender squash, and aromatic herbs working together, it’s a dish you’ll want to make again and again.