Introduction

There’s something uniquely comforting about cooler weather, isn’t there? That first crisp autumn breeze, the vibrant colors of changing leaves, and the irresistible urge to curl up with a warm, delicious meal. For many of us, the kitchen becomes a sanctuary, a place to create dishes that nourish not just our bodies, but our souls too. Today, we’re embarking on a culinary journey to craft a dish that perfectly encapsulates that feeling: a truly incredible, Easy Butternut Squash Risotto. Get ready to transform your kitchen into a haven of warmth and flavor!

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Why Make This Recipe

This recipe proves that gourmet doesn’t have to mean complicated. You will be amazed at how simple it is to achieve such a luxurious dish. It is heartwarming and wholesome, packed with the goodness of butternut squash. This meal satisfies and nourishes from the inside out. The combination of sweet squash, earthy herbs, and creamy rice creates an explosion of taste that will have everyone asking for seconds. Whether it’s a cozy weeknight dinner or a special gathering, this risotto fits the bill perfectly. It is also customizable and versatile.

How to Make Easy Butternut Squash Risotto

Creating a restaurant-worthy risotto at home is easier than you think. Follow these simple steps, and you will be a risotto master in no time!

Ingredients of Easy Butternut Squash Risotto

2 tablespoons olive oil, plus more for roasting
1 medium butternut squash (about 2-3 pounds), peeled, deseeded, and cut into 1-inch cubes
1 medium shallot or small onion, finely chopped
2 cloves garlic, minced
1 ½ cups Arborio rice (or Carnaroli rice)
½ cup dry white grape juice (optional, for deglazing)
6 cups hot vegetable broth
2 tablespoons butter, unsalted
½ cup grated Parmesan cheese, plus more for serving
2 tablespoons fresh sage, chopped (or 1 tablespoon dried sage)
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Toasted pepitas (pumpkin seeds) for garnish (optional)

Directions of Easy Butternut Squash Risotto

Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized. Set aside.
Prepare Broth: Heat the vegetable broth in a saucepan and keep it simmering over low heat. It needs to be hot when you add it to the rice.
Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped shallot or onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
Toast the Rice: Add the Arborio rice to the pot. Stir constantly for 2-3 minutes until the edges of the rice grains become translucent. This helps the rice cook evenly.
Deglaze (Optional): If using, pour in the white grape juice. Stir constantly until the liquid is almost completely absorbed by the rice.
Add Broth Gradually: Begin adding the hot vegetable broth to the rice, one ladleful (about ½ cup) at a time. Stir constantly, allowing each addition of broth to be almost completely absorbed by the rice before adding the next. This stirring motion helps release the starches from the rice, creating a creamy texture.
Incorporate Squash and Herbs: After about 15-20 minutes of stirring and adding broth, when the rice is nearly al dente (still firm to the bite but not hard), stir in the roasted butternut squash cubes and fresh sage.
Finish the Risotto: Continue adding broth and stirring until the rice is perfectly al dente and the risotto has a creamy consistency. This usually takes about 20-25 minutes in total.
Mantecatura (Stir in Butter and Cheese): Remove the pot from the heat. Stir in the butter and grated Parmesan cheese. Stir vigorously until the butter melts and the cheese is fully incorporated, making the risotto wonderfully rich and creamy.
Season and Serve: Taste and adjust with salt and black pepper as needed. Serve immediately.

How to Serve Easy Butternut Squash Risotto

This comforting dish is a meal in itself, but a few thoughtful additions can elevate the experience. Serve it with a simple green salad for a light, crisp contrast, or crusty bread perfect for soaking up every last bit of creamy goodness. For a more substantial meal, add grilled chicken or seared scallops. Garnish with extra Parmesan shavings for an elegant finish, toasted pepitas for a delightful crunch, or a drizzle of balsamic glaze for a sweet and tangy complement.

How to Store Easy Butternut Squash Risotto

While risotto is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheating risotto can be tricky, as it loses some of its creaminess. If you must, add a little extra broth or water when reheating on the stovetop over low heat, stirring gently until it reaches your desired consistency.

Tips to Make Easy Butternut Squash Risotto

Keep Your Broth Hot: Cold broth will slow down the cooking process and affect texture.
Don’t Overcook: Risotto should be “al dente” – firm to the bite, not mushy.
Stir, Stir, Stir (But Not Constantly!): Stir enough to release the starches, but not so much that you are just exercising.
Taste as You Go: Seasoning adjustment is key!

Variations

The beauty of this Easy Butternut Squash Risotto lies in its adaptability. Don’t be afraid to experiment!

Flavor Twists: Add a pinch of nutmeg or cinnamon.
Additions: Include spinach, mushrooms, or even cooked sausage.
Herbs: Use rosemary or thyme instead of sage.
Vegan Option: Use olive oil, vegetable broth, and nutritional yeast for cheesy flavor.
Gluten-Free: All ingredients are naturally gluten-free! (Always check broth labels).

FAQs

Q1: Can I make this Easy Butternut Squash Risotto ahead of time?

While risotto is best enjoyed fresh, you can definitely prepare the roasted butternut squash and have your broth ready. Reheating risotto can be tricky, as it loses some of its creaminess. If you must, add a little extra broth or water when reheating on the stovetop over low heat, stirring gently.

Q2: What’s the secret to getting a truly creamy texture for my Butternut Squash Risotto?

The key to a creamy Easy Butternut Squash Risotto lies in two main factors: using Arborio (or Carnaroli) rice and the gradual addition of warm broth with consistent stirring. This process releases the starches from the rice, creating that signature velvety texture. Do not rinse your rice beforehand, as that washes away those precious starches!

Q3: I do not have fresh butternut squash. Can I use frozen for this Easy Butternut Squash Risotto recipe?

Yes, absolutely! Frozen butternut squash is a great time-saver. You can typically roast it from frozen (it might just take a little longer) or even steam it. Just ensure it is tender before adding it to your Easy Butternut Squash Risotto.

Easy Butternut Squash Risotto: 9 Delicious Benefits

Introduction

Table of Contents

Why Make This Recipe