Butternut Squash Risotto with Parmesan

Introduction

Butternut Squash Risotto with Parmesan is a rich, creamy Italian classic that combines the earthy sweetness of roasted butternut squash with the comforting texture of perfectly cooked risotto rice. Finished with freshly grated Parmesan, this dish is both indulgent and wholesome, making it a star at fall dinners, holiday feasts, or cozy weeknight meals.

The slow, meditative process of stirring risotto allows the rice to release its starches, creating a naturally creamy dish without heavy cream. Add in the roasted squash, which brings warmth and a hint of caramelized sweetness, and you have a recipe that feels like a hug in a bowl.

Why I Love This Recipe

I love this recipe because it transforms simple, seasonal ingredients into something elegant and luxurious. Butternut squash is naturally velvety when roasted, and it blends beautifully with the nuttiness of Parmesan. Every bite is a balance of creamy, cheesy comfort and sweet autumn flavors.

I also love that it’s versatile—it can shine as a vegetarian main course, an impressive side dish, or even a holiday centerpiece. Cooking risotto may seem intimidating, but it’s actually very approachable, and the results are worth every stir.

Why It’s a Must-Try Dish

• Seasonal and comforting – a perfect fall and winter dish.
• Creamy without cream – risotto achieves its texture naturally.
• Elegant yet simple – great for both weeknights and dinner parties.
• Customizable – can be made vegetarian, gluten-free, or jazzed up with proteins.
• Soul-warming – a dish that satisfies both the stomach and the heart.

Recipe Info

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4–6
• Calories (per serving): ~420 kcal
• Cuisine: Italian
• Course: Main Dish / Side Dish

Ingredients

For the Roasted Squash:

• 3 cups butternut squash, peeled and diced into ½-inch cubes
• 2 tbsp olive oil
• Salt and black pepper, to taste

For the Risotto:

• 1 ½ cups Arborio rice (or Carnaroli rice)
• 1 small onion or 2 shallots, finely chopped
• 3 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 4–5 cups low-sodium vegetable or chicken broth, kept warm
• ½ cup dry white wine (optional, can substitute with broth)
• ½ cup freshly grated Parmesan cheese
• 2 tbsp fresh parsley, chopped (optional garnish)
• Salt and black pepper, to taste

Quick Directions

1. Roast butternut squash cubes until tender and golden.
2. Sauté onion in butter and oil, then stir in Arborio rice.
3. Deglaze with wine, then add broth one ladle at a time, stirring until absorbed.
4. Continue until rice is creamy and al dente (about 18–20 minutes).
5. Stir in roasted squash, Parmesan, and remaining butter.
6. Garnish with parsley and serve warm.

Step-by-Step Recipe Preparation

Step 1: Roast the Squash

1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with olive oil, salt, and pepper.
3. Spread on a baking sheet and roast 20–25 minutes, flipping halfway, until tender and golden.

Step 2: Start the Risotto Base

1. In a large skillet or saucepan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat.
2. Add onion (or shallots) and sauté until translucent, about 3 minutes.

Step 3: Toast the Rice

1. Stir in Arborio rice and cook for 1–2 minutes until lightly toasted.
2. Pour in white wine, stirring until absorbed.

Step 4: Add the Broth Gradually

1. Add a ladle of warm broth to the rice, stirring frequently until liquid is absorbed.
2. Continue adding broth one ladle at a time, stirring constantly, until rice is creamy and al dente (about 18–20 minutes).

Step 5: Finish the Risotto

1. Stir in roasted butternut squash cubes.
2. Add remaining 2 tbsp butter and Parmesan cheese, mixing until creamy.
3. Adjust seasoning with salt and pepper.

Step 6: Serve

• Spoon risotto into bowls, garnish with parsley, and serve immediately.

How to Serve

• Serve warm in shallow bowls for a rustic, cozy presentation.
• Pair with a crisp green salad and crusty bread.
• For dinner parties, garnish with extra Parmesan shavings or drizzle with a little sage-infused olive oil.

Additional Tips

• Warm broth helps rice cook evenly—keep it simmering in a separate pot.
• Stir often but not constantly; risotto needs movement but also time to rest.
• For extra creaminess, mash some of the roasted squash before stirring it in.
• Use high-quality Parmesan for the best flavor payoff.

Variations

• Herbed Risotto: Stir in fresh sage, thyme, or rosemary with the squash.
• Protein Boost: Top with seared scallops, grilled chicken, or crispy pancetta.
• Cheese Twist: Replace Parmesan with Pecorino Romano or add a touch of mascarpone for creaminess.
• Vegan Version: Use olive oil instead of butter and vegan Parmesan.

Freezing & Storage

• Storage: Keep in an airtight container in the fridge for up to 3 days.
• Freezing: Risotto doesn’t freeze well due to its texture, but you can freeze roasted squash separately.
• Reheating: Warm gently on the stove with a splash of broth to loosen consistency.

Special Equipment Needed

• Large skillet or wide saucepan
• Wooden spoon for stirring
• Ladle for adding broth
• Baking sheet for roasting squash

Conclusion

Butternut Squash Risotto with Parmesan is a creamy, comforting dish that celebrates the flavors of fall while staying timeless and elegant. With its golden roasted squash, tender rice, and rich Parmesan finish, it’s the perfect recipe for both casual family dinners and special gatherings. If you’re looking for a dish that’s nourishing, impressive, and deeply satisfying, this risotto is a must-try.