Best Roasted Butternut Squash Risotto Recipe (Authentic Italian)

Jump to RecipeLeave a Comment

This post may contain affiliate links. Please read our disclosure policy.

The BEST Roasted Butternut Squash Risotto (Authentic Italian)! Enjoy this creamy risotto made the authentic Italian way. It is so creamy and full of flavor! Great as a side dish or main course.

Wondering what to serve with risotto? Check out What to Serve with Risotto (35 best side dishes).

Butternut squash risotto on a plate
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Risotto is often seen as an intimidating dish to make. Maybe you’ve made it and it’s turned out glue-like and hard, or it’s a runny mess! Well, it turns out that with a few tips, you can make Italian restaurant-style risotto at home. 

Love risotto? Try Authentic Italian Asparagus Risotto, Creamy Mushroom Risotto, Risotto Alla Milanese, or this Creamy Parmesan Rice Recipe (Quick and Easy Side).

If you want a sweet rice dish try- Italian Easter Rice Pie Recipe (Pastiera di Riso).

Check out the Difference Between Risotto and Orzo!

This creamy, delicious risotto will warm you up and give you all the cozy feels. Chilly weather calls for comfort foods, and risotto is the perfect flavor to ring in the rain and cool season!

Ingredients for Roasted Butternut Squash Risotto 

Risotto 

  • Butternut Squash 
  • Butter
  • Salt
  • Chicken broth or homemade stock, or vegetable broth 
  • Extra virgin olive oil
  • Onion
  • Garlic
  • Arborio rice
  • Dry white wine
  • Grated Parmigiano cheese, plus more for serving

Brown Butter Sage Sauce:

  • Butter
  • Sage leaves

What is Authentic Italian Risotto? 

Authentic Italian rice dish made from a short-grained, starchy variety of rice called Arborio rice. Many people think there is heavy cream in risotto to create the  smooth and delicate consistency, nope!

In authentic Italian risotto, there isn’t any cream. It’s all in the type of rice you use and the string method.

 How to Make Butternut Squash Risotto Video 

How to make the best-roasted butternut squash risotto

  1. Heat oven to 400 F. 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).
  2. 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. 
  3. In a medium pot simmer chicken or vegetable stock on medium/ low heat. 
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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”.
  9. Gently stir in the mashed squash and Parmigiano cheese and take off the heat. Dish the risotto into bowls. Add a couple of whole squash pieces on top and pour brown butter sage 1 tablespoon (or more) over the finished risotto. Serve hot! Mangia. 
Butternut squash risotto in a square serving bowl

Top Tips for Best Butternut Squash Risotto

Do you want to make a restaurant worth creamy risotto? Here are helpful tips from Bon Appetite:

  1. Use Cold Stock
    Adding chilly stock to a hot pan will cool everything down and mess up the cooking process. Keep stock at a simmer in a small pan so everything stays hot and cooks evenly.
  2. Stir It Constantly (or Not at All)
    Stirring the rice constantly will add air to the risotto, cooling it down and making it gluey. But if you don’t stir enough, the rice will stick to the bottom and burn. Agitating the rice is important because risotto’s creaminess comes from the starch generated when grains of rice rub against each other. So stir it often, but feel free to give your arms (and the rice) a break.
  3. Add Too Much Stock
    If you dump in the stock all at once, you’re just boiling rice. By slowly adding stock, you allow the rice to bump up against each other, creating that creamy starch. Wait until the rice absorbs all the stock to add some more. And keep in mind the ratio–about 4 cups of stock for every cup of arborio rice.
  4. Cook the Rice Till It’s Mushy
    Like pasta, the rice should be al dente–just cooked, with a little bite to it. If you can mold a risotto into a shape (yes, like some restaurants do) you’ve cooked it too much. Risotto should have body, but not be overly mushy and starchy. You’re not making rice pudding!
  5. Use a Wide Pot
    If your pot is too wide, the rice will cook in a thin layer and won’t be able to bump and grind enough to generate starch. Another problem: there will be hot and cold spots in your pot, so choose one that fits perfectly over your burner.
  6. Cook at Too Low a Heat
    Yes, risotto is supposed to be a slower cooking process; but if you cook it at too low a heat, it will never cook. The rice should be at a medium simmer throughout cooking.
  7. Cook Vegetables with the Rice
    Except for your mirepoix, you should add already cooked vegetables into your risotto after the rice is finished cooking. This is especially important for tender greens like spinach, delicate herbs like chives, lemon zest, and veggies like asparagus, mushrooms, and legumes. Again, you don’t want anything mushy in your risotto! Make sure you cook your vegetables separately before adding them in.
  8. Add Cheese Too Early
    Save things like mascarpone and Parmesan for the end of the cooking process. Fat will break under heat and it will be, in a word, yucky. When the rice is finished, I like to stir in some fresh Parmigiano and butter to give the risotto a light, silky texture.
Butternut squash risotto on a plate
Savory, Buttery, Creamy, and Delicious

If you love butternut squash recipes, you will also enjoy this Oven-Roasted Butternut Squash!

Does the Kind of Rice Matter for Risotto?

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.

If you want to substitute any other type of rice other than arborio and still achieve a creamy and traditional risotto recipe, it must still be high enough in amylose (a type of starch that makes it naturally creamy) to maintain an al dente texture, even after long stovetop cooking. 

If you want that creamy rich risotto, I recommend using Arborio rice! Play it safe to get the result you desire! You can find arborio rice at almost any grocery store.

Butternut squash risotto in a square serving bowl
SHARE WITH LOVE

What Flavor Does Brown Butter Add?

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.

The brown butter with sage adds a special touch to this risotto recipe. Try it and you will see!

How to Make Sage Brown Butter

Brown butter and sage are a match made in culinary heaven. You can use this sauce to dress a bowl of pasta or add an extra flavor “wow” to this simple risotto recipe!

The process of browning butter consists of gently heating it in a skillet (I recommend stainless steel, so you can see the browning). The water evaporates and you will see the milk solids begin to brown. This is where the magic happens and you see the nutty brown milk solids form.

brown butter sage sauce

You’ll know the butter’s ready when it goes from yellow to golden tan to, finally, the color of caramel. The smell is irresistible! Make sure not to overdo it, or it will burn!

The sage adds an herbal note to the nutty brown butter, adding another layer of flavor and crisp texture to the sauce that’s perfect in its two-ingredient simple sauce recipe.

You can make this dish without the addition of the brown butter sage if you desire!

More brown butter recipes: BEST Lobster Ravioli Sauce with Lemon Brown Butter, Gnocchi in Garlic, Best Brown Butter Apple Pie, Brown Butter Sage Sauce, Butternut Squash Ravioli with Sage Butter Sauce, and Easy Brown Butter Pasta Recipe (basil and cheese).

Serving Suggestions

This creamy and delicious butternut squash risotto is delicious as a main course option. If you want to make more of a fancy meal, it is delicious and served with Easy Soft Italian No Knead Bread and Italian Salad Pears, Walnuts, and Gorgonzola it makes a complete meal.

If you want to serve it with meat, try these tasty options: Stuffed Chicken Thighs (Involtini di Pollo), Pork Tenderloin with Shallots and Fennel, or Dad’s Famous Dry Rub Pork Ribs (EASY)

From my Cucina to your table. Mangia! (Eat!)

Butternut squash risotto in a square serving bowl

This butternut risotto with sage brown butter recipe is comforting and absolutely delicious. 

💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
butternut squash in bowl

Roasted Butternut Squash Risotto with Brown Butter Sage

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Chilly fall weather calls for warm and rich comfort foods. This risotto is the perfect flavor to ring in the rain and falling leaves! Enjoy.

  • Total Time: 1 hour 20 minutes
  • Yield: 46 servings 1x

Ingredients

Units Scale

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 1/2 cups low-sodium chicken broth or homemade stock, or vegetable broth -add more if needed
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup chopped onion
  • 2 cloves of crushed garlic
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmigiano cheese, plus more for serving

Brown Butter Sage Sauce:

  • 4 tablespoons good quality butter
  • 56 fresh sage leaves

Instructions

  1. Heat oven to 400 F. 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).
  2. 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. 
  3. In a medium pot simmer chicken or vegetable stock on medium/ low heat. 
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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”.
  9. 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 brown butter sage 1 tablespoon (or more) over the finished risotto. Serve hot! Mangia. 

Brown Butter Sage:

  1. 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!
  2. After dishing up risotto in bowls pour a big spoonful of brown butter sage and add extra grated parmigiano. Mangia!

Notes

Tips 

  1. When you add a ladle of broth or wine to the risotto, make sure that you wait until the risotto has almost completely absorbed the liquid and the rice is nearly dry before you add the next ladle.
  2. It’s important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching.
  3. If you run out of stock and the risotto is still crunchy, finish cooking it with hot water. Add the water a ladle at a time, stirring while it’s absorbed.
  • Author: Elena Davis
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Savory
  • Method: Italian
  • Cuisine: Italian

You May Also Like

About Elena

My dream is to share delicious wholesome recipes that you will share around the table with all your loved ones. The memories surrounded by food are the heart and soul of CucinaByElena.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 Comments

  1. This was delicious! Such a wonderful dish for friends coming over in fall! Surprisingly, not difficult at all and turned out great.






  2. 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!