Butternut Squash Risotto
Updated Nov 27, 2025
An easy butternut squash risotto recipe made with arborio rice, broth, parmesan, and sage, in one pot, not constant stirring required.
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Butternut Squash Risotto is soo good!
This Butternut Squash Risotto is so creamy, and If I could describe this recipe in three words, they’d be hearty, nutritious, and cozy. Traditionally, risotto needs to be stirred pretty much constantly for 45 minutes to help extract the starch and make it creamy. This easy butternut squash risotto recipe is different. It calls for soaking the rice in the broth before cooking and only stirring the risotto once or twice!
The other great thing about this butternut squash risotto is that it’s vegetarian! My method will get you a delicious risotto every time without adding butter or cream. Sometimes, I do like adding Parmesan cheese at the end because I think it really completes the dish and adds a pop of salty flavor. But I do know that Parmesan cheese isn’t vegetarian, but you can use one made with a plant-based microbial rennet.
Happy Cooking!
– Yumna
Butternut Squash Risotto Ingredients
- Rice: I like to use short-grain Italian Arborio rice for this butternut squash risotto recipe.
- Butternut squash: You can opt for frozen butternut squash cubes or fresh butternut squash! For help, read my tips on how to cut butternut squash.
- Broth: I like to use vegetable broth to keep this risotto vegetarian, but chicken broth is fine, too.
- Parmesan cheese: I recommend buying a brick of Parmesan cheese and grating it yourself (rather than going with pre-shredded cheese). Feel free to skip the cheese if you’d like to make this one vegan.
- Aromatics: This butternut squash risotto calls for yellow onion and garlic. Try to avoid using powdered versions if you can!
- Oil: I prefer the taste of olive oil but any cooking oil will do.
- Seasoning: I like to use salt, black pepper, and sage with this recipe, but you can also use rosemary, parsley or thyme.
How to Make Butternut Squash Risotto
Butternut Squash Risotto Recipe
Ingredients
- 4 cups low sodium vegetable broth divided
- 1 cup arborio rice
- 2 tablespoons olive oil
- 5 sage leaves chopped
- ½ small onion minced
- 1 clove garlic minced
- 2 cups butternut squash cubed, fresh or frozen
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup freshly grated parmesan cheese
Instructions
- Combine 3 cups vegetable broth and rice in a large bowl and allow it to stand for 10 minutes, stirring occasionally. Drain the rice, keeping the broth mixture separately, and let stand for an additional 10 minutes.
- Meanwhile, heat the olive oil in a saucepan over medium high heat. Add the sage and fry briefly, about 15 seconds. Add the onion and garlic, and cook until fragrant, about 2 minutes. Add the rice and toast with the onions for 2 more minutes. Add the butternut squash, previously strained liquid, salt, and black pepper to the pot and bring to a boil, reduce to a very low simmer. Cover pot and simmer until all the liquid has been absorbed, about 15-20 minutes, stirring 1-2 times.
- Add the parmesan cheese, and remaining 1 cup of broth, stir until the cheese has fully melted. Serve immediately.
Equipment
Notes
- My Top Tip: Don’t skip the soaking. This will cut down on the cooking time and allow you to cook the risotto without having to constantly stir it!
- Storage: Your risotto will keep in an airtight container in the fridge for 3 to 4 days. I like to reheat it on the stovetop, adding a little broth or water and stirring it to make it creamy again.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Reserve some broth to add right before serving. This risotto will thicken as it cools. If you’re serving this dish a little later after cooking, you can stir in some additional broth, a dab of butter, and/or more parmesan cheese to bring out the creaminess again.
- Remove the risotto from the heat before adding the cheese. The cheese is going to help thicken the butternut squash risotto, so the heat isn’t needed!
- Don’t skip the soaking. This will cut down on the cooking time and allow you to cook the risotto without having to constantly stir it!
Serving Ideas
- Serve with protein. Risotto is a popular Italian side dish, and I love serving it alongside proteins like grilled lemon chicken, garlic butter steak bites, and lemon garlic shrimp.
- Add to your Thanksgiving spread. This seasonal squash dish is a great addition to your Thanksgiving table, alongside my dry brined turkey, classic mashed tomatoes, and green bean casserole.
Comments
Amazing as always! A perfect fall side dish. I paired with your lemon grilled chicken. Everything I make of yours either from your website or cookbook is spectacular.
Thank you so much, Jen, That’s very sweet! I’m so glad you liked the recipe. Lemon grilled chicken sounds like a perfect pairing!
Thank you so much for this recipe! I have made it dozens of times, and it’s always a hit! It’s a staple at our Thanksgiving and for cold winter nights. We add mushrooms and sometimes crumbled sausage when we want to have it as a meal with a small side salad. We are huge fans and grateful to have found such a gem to add to our fall/winter rotation!
Yay! So glad this recipe has become a favorite in your household.
Made this a couple times. Amazing dish.
So happy to hear that Rhonda!
Canโt wait to make this! I sadly cannot cut uncooked butternut squash (Iโve broken a knife trying and after several other incidents Iโve given up lol), is it okay to roast the whole squash and then dice it? Would adding 1/4 cup of cooked squash to the broth change the texture of the dish? Thanks!!
Yes, you can prepare the butternut squash that way too! In that case, you might not have to roast the squash for as long in the first step.
Is there anyway to make this dairy free? Would leaving the cheese be a bad idea?
*meant to say leaving the cheese out
Oh yes, you can totally leave out the cheese. I think it will still be creamy and delicious!
I found your recipe on Pinterest, it turned out great! We added pancetta as well and it was delicious! Will be making it again?
So glad to hear you enjoyed it. Thank you!!
This recipe is amazing and so easy! It was absolutely delicious. Thank you for sharing it with us!
So glad you enjoyed it. Thank you!!
Delicious! My family loved it as well!
So glad to hear that! Thanks so much for sharing!
Love to indulge on seasonal food, specially butternut squash. Made your recipe and came out yummy.
Yay! I’m so glad to hear that ๐
Your recipe looks delish, but Iโm unclear on the 1/4 cup of squash blended with the broth…is that cooked squash? Or raw blended into the broth?
That is raw squash that you blend with the broth. I’ll make that a little more clear in the directions. Thank you!!