Go Back
Butternut squash is not only a delicious addition to your culinary creations but also a powerhouse of nutrition. This winter squash is rich in vitamins A and C, both of which play a crucial role in maintaining a healthy immune system—an essential factor during the colder months. Vitamin A, abundant in butternut squash, contributes to healthy vision, skin, and cellular function, while vitamin C aids in collagen production and helps protect against illness.

Butternut Squash Risotto

Celebrate the flavors of fall with a cozy bowl of Autumn Harvest Butternut Squash Risotto. This creamy, vibrant dish highlights the sweet, nutty taste of butternut squash, packed with nutrition and warmth for chilly days. Discover the step-by-step process for preparing this comforting meal, including tips on selecting the perfect squash and enhancing flavors with aromatics and optional ingredients. Perfect as a centerpiece for your autumn dining, indulge in this seasonal delight that nourishes body and soul.
Print Recipe Pin Recipe

Ingredients
  

1 medium butternut squash (about 2 cups), peeled and diced into small cubes

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 ½ cups Arborio rice

½ cup dry white wine (optional)

5 cups vegetable or chicken broth, kept warm

1 cup grated Parmesan cheese

2 tablespoons unsalted butter

Sea salt and freshly cracked black pepper, to taste

Fresh sage leaves, for garnish

A pinch of nutmeg (optional)

Instructions
 

Sauté the Squash: In a large saucepan, heat the olive oil over medium heat. Add the diced butternut squash and sauté for 8-10 minutes, stirring occasionally, until the squash is tender and lightly caramelized. Once cooked, remove the squash from the pan and set aside for later use.

    Cook the Aromatics: In the same pan, add the finely chopped onion. Sauté for about 3-4 minutes until the onion becomes translucent. Next, stir in the minced garlic and cook for an additional minute, or until fragrant.

      Add the Rice: Pour the Arborio rice into the pan, stirring constantly for 2-3 minutes. The goal is to lightly toast the rice and allow it to absorb some of the flavors from the oil and aromatics.

        Deglaze with Wine: If you're using white wine, pour it into the pan now. Stir continuously until the liquid has completely evaporated and the rice is evenly coated.

          Slowly Add Broth: Begin adding the warm broth, one ladle at a time. Stir constantly and allow the rice to absorb most of the broth before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and has a slight bite to it (al dente).

            Incorporate Butternut Squash: Once the rice is cooked to your desired texture, gently fold in the sautéed butternut squash, grated Parmesan cheese, and unsalted butter. Mix well to ensure the ingredients are evenly combined. Season the risotto with sea salt, freshly cracked black pepper, and a pinch of nutmeg if using.

              Plate and Garnish: Serve the risotto hot in shallow bowls. Garnish with fresh sage leaves and an additional sprinkle of Parmesan cheese for an elegant touch.

                Enjoy! This rich and comforting dish is a delightful centerpiece for any fall meal, perfect either as a main course or a side dish.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4