Butternut Squash Risotto
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Butternut Squash Risotto is one of those recipes that makes you slow down and savor every bite. Sweet roasted butternut squash, creamy risotto, and nutty brown butter infused with fresh sage come together in a dish that feels comforting and unmistakably Italian. Made the traditional way, this risotto can be served as both a side or main.
Wondering to pair with risotto? Check out my post on What to Serve with Risotto.
Quick Look: Butternut Squash Risotto
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: 6 people
- Dietary Info: Vegetarian, gluten-free
- Method: Slow-stirred risotto + homemade brown butter sage
- Technique: Roast and divide the squash, slowly stir Arborio rice with warm broth, then fold in the mashed squash and Parmigiano before finishing with brown butter sage
- Flavor/Texture: Creamy, savory, buttery
A Bowl of Comfort Worth Every Stir
Risotto has a reputation for being difficult, but I promise it doesn’t have to be. With a little patience and a few simple techniques, you can make a creamy, restaurant-quality risotto right in your own kitchen. I love how the roasted butternut squash melts into the rice while the brown butter and crispy sage add layers of cozy flavor that feels like autumn in every bite. This is the recipe I turn to when the weather cools and I want to slow down.
Try my Butternut Squash Ravioli, Butternut Squash Casserole, and Creamy Butternut Squash Orzo.
Made With Amore,
“This was delicious! Such a wonderful dish for friends coming over in fall! Surprisingly, not difficult at all and turned out great.”
– Pablo
Table of Contents
Simple Ingredients
This risotto comes together with a handful of seasonal ingredients that create incredible depth of flavor in every bite.
- Butternut Squash: Roasted until caramelized, adding natural sweetness and a velvety texture.
- Arborio Rice: The classic Italian short-grain rice that creates the creamy consistency.
- Parmigiano Reggiano: Brings a rich flavor.
- White Wine: Adds brightness and depth, balancing the sweetness of the squash.
- Butter and Fresh Sage: Browned together to create a nutty finish that gives the dish its signature flavor.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Butternut Squash Variation: Can be swapped with pumpkin, sweet potato, or carrot for a similar creamy, sweet base. Try my Pumpkin Ravioli Sauce (Brown Butter Sage) for a similar flavor profile.
- Wine Substitution: Swap white wine with extra warm vegetable broth and a splash of lemon juice for brightness.
- Herb Variation: Use rosemary or thyme instead of sage for a different finish.
- Nutty Twist: Top with toasted hazelnuts or walnuts for added crunch and flavor contrast. Pair with my Pear Gorgonzola Salad.
How to Make Butternut Squash Risotto
A warm, comforting bowl that’s all about slow cooking and big flavor. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Heat oven to 400F. Place cut butternut squash on a baking sheet lined with foil. Sprinkle with olive oil and some of the salt (1/4 tsp of salt) and bake for 25-30 minutes or until golden brown (if using frozen: first steam in the microwave to soften and then bake for 15-20 minutes).
- Once baked, mash half of the squash with a fork and leave the other half in cubes. Cover the remained squash that was cut into cubes with foil and reserve it for later use.
- In a pot, simmer chicken or vegetable stock on medium/ low heat. In another pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque about 2 minutes.
- Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed.
- Continue cooking the rice and stirring gently, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
- Cook the rice in this way until tender, 20 to 25 minutes in all. The broth that hasn’t been absorbed will thicken by the starch from the rice.
- Gently stir in the Parmigiano cheese.
- Stir in the butternut squash and take off the heat.
- Place brown butter sauce ingredients in a sauce pan. Heat over medium until butter turns dark brown. You can also microwave 1 minute at a time until the butter turns slightly brown.
- Dish the risotto into bowls. Add a couple of whole squash pieces on top and pour some brown butter sage over the finished risotto. Serve hot!
Butternut Squash Risotto FAQs
In short, YES! I recommend Italian short-grain rice varieties such as Arborio, Carnaroli, Vialone, Nano, and Baldo (Arborio is the most commonly found short-grain rice). Short-grain rice has a high starch content and tends to absorb less liquid, resulting in a stickier, more compact risotto.
Brown butter adds rich nutty and caramel notes to your baked good. It truly turns up the flavor of almost any recipe and is a great little trick to keep in your back pocket when you want to impress with your baking and cooking.
Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Risotto will thicken as it sits, which is completely normal. To reheat, add the risotto to a skillet over medium-low heat with a splash of warm broth to loosen it back to a creamy consistency. Stir gently until heated through and silky again. You can also reheat in the microwave in short intervals, stirring between each one and adding a little liquid as needed.
Serving Suggestions
This butternut squash risotto is rich, creamy, and satisfying enough to enjoy as a main course on its own, especially when served with Italian Bread (No Knead Crusty Bread) and a fresh Fall Harvest Salad for a complete meal. If you’re making it for a more substantial dinner, it pairs beautifully with proteins like Stuffed Chicken Thighs (Involtini di Pollo), Pork Tenderloin with Shallots and Fennel, or Oven Baked Pork Ribs.
My Pro Tips
Recipe Tips
- Wait until each ladle of broth is fully absorbed before adding the next one to build proper creaminess and texture
- Stir consistently while the liquid is absorbed to release starch and prevent the rice from sticking or scorching
- Keep the cooking process patient and gradual so the risotto develops its signature silky, cohesive consistency
- If you run out of stock, switch to hot water and continue adding it slowly, one ladle at a time, until the rice is fully cooked
More Risotto Recipes
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Roasted Butternut Squash Risotto (Authentic Italian)
Ingredients
Butternut Squash Risotto
- 1 butternut squash, about 2 cups, peeled and cut into small cubes (pre cut or frozen also works)
- 2 tablespoons butter
- 1 teaspoon salt
- 5 ½ cups low-sodium chicken broth, homemade stock, or vegetable broth -add more if needed
- 1 tablespoon extra virgin olive oil
- ½ cup chopped onion
- 2 cloves crushed garlic
- 1 ½ cups arborio rice
- ½ cup dry white wine
- ½ cup grated Parmigiano cheese, plus more for serving
Brown Butter Sage Sauce
- 4 tablespoons good quality butter
- 5-6 fresh sage leaves
Instructions
- Heat oven to 400℉. Place cut butternut squash on a baking sheet lined with foil. Sprinkle with olive oil and some of salt (1/4 tsp of salt) and bake for 25-30 minutes or until golden brown (if using frozen: first first steam in microwave to soften and then bake for 15-20 minutes).
- Once baked, mash half of the squash with a fork and leave the other half in cubes. Cover the remained squash that was cut in cubes with foil and reserve for later use.
- In a medium pot simmer chicken or vegetable stock on medium/ low heat.
- In another (larger) pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.
- Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed.
- Continue cooking the rice and stirring gently, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
- Cook the rice in this way until tender, 20 to 25 minutes in all. The broth that hasn’t absorbed will thicken by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water. The finished product will be a creamy mixture with the rice a bit 'al dente".
- Gently stir in the mashed squash and parmigiano cheese and take off heat. Dish the risotto into bowls. Add a couple of whole squash pieces on top and pour some brown butter sage over the finished risotto (See instructions below).
Brown Butter Sage
- Place brown butter sauce ingredients in a sauce pan over medium heat until butter turns dark brown and golden color. You can also microwave 1 minute at a time until the butter turns slightly brown- careful not to burn!
- After dishing up risotto in bowls pour a big spoonful of brown butter sage and add extra grated parmigiano. Mangia!
Notes
- Wait until each ladle of broth is fully absorbed before adding the next one to build proper creaminess and texture
- Stir consistently while the liquid is absorbed to release starch and prevent the rice from sticking or scorching
- Keep the cooking process patient and gradual so the risotto develops its signature silky, cohesive consistency
- If you run out of stock, switch to hot water and continue adding it slowly, one ladle at a time, until the rice is fully cooked
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious! Such a wonderful dish for friends coming over in fall! Surprisingly, not difficult at all and turned out great.
Yes! It is easier than you think. Try the mushroom version next!
Love this recipe! Not a huge fan of sage, so clipped some sprigs of oregano from my garden and used that to flavor the browned butter. Delicious!
I love your twist with the oregano. Delicious!
As usual, absolutely amazing recipe.