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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!
Jump to Section
- Recipe At a Glance
- Ingredients to Make Butternut Squash Risotto
- How to Make Butternut Squash Risotto
- Tips for Making the Best Butternut Squash Risotto without Wine
- What to Serve With Creamy Butternut Squash Risotto
- Frequently Asked Questions
- More Squash Recipes
- More Grain Side Dishes
- Butternut Squash Risotto Recipe
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.
To keep this butternut squash risotto recipe easy, I cook the squash with the rice so there’s no need to roast it beforehand. And because butternut squash and sage are such a natural match, I included a good amount of it!
Recipe At a Glance
Cuisine Inspiration: American
Primary Cooking Method: Stovetop
Dietary Info: Gluten-free
Key Flavor: Creamy, slightly sweet and savory
Skill Level: Easy
Why This Is So Good
- Infused with fresh herbs: The addition of fresh sage leaves gives the risotto an aromatic flavor that pairs perfectly with the sweetness of the butternut squash!
- Creamy texture: Arborio rice releases its starches slowly, creating a naturally creamy consistency.
- Simple and quick: This risotto doesn’t require constant stirring and is relatively straightforward and simple to make, freeing up your time without compromising the quality of the dish!
Ingredients to Make Butternut Squash Risotto
- Arborio rice: This is the key ingredient for making butternut squash risotto, and it’s widely available in stores. It has a high starch content, which makes it perfect for risotto’s creamy texture.
- Butternut squash: You can opt for frozen butternut squash cubes or fresh butternut squash! If you’re fresh the latter, check out how to cut butternut squash and how to cook butternut squash other ways.
- Vegetable broth: This lends some salt to the dish, and you won’t miss out on any cream or milk!
- Parmesan cheese: This helps bind everything together! I recommend shredding it yourself. Pre-shredded cheese has caking agents that can make it harder for it to melt.
- Onions and garlic: These are the dish’s aromatics and add so much flavor! Don’t skip them, and don’t use the powdered versions. They really help to elevate the dish.
- Olive oil: You’ll need just a little for cooking the aromatics.
- Herbs: I prefer sage with the butternut squash. But you can also use rosemary, parsley and/or thyme, all of which have wonderful earthy flavors.
Popular Substitutions and Additions
- Try different squashes. If you’re looking to mix things up, try substituting the butternut squash with acorn squash or pumpkin for a different flavor and texture.
- Add more veggies. I’ve stirred peas, spinach, or diced carrots into the risotto.
- Boost the protein. Add some protein to your dish by incorporating diced chicken breast, shrimp, or chickpeas for a more filling meal.
- Spice it up. If you prefer a risotto with a bit of a kick, add a pinch of red pepper flakes or a dash of hot sauce.
- Top it with nuts or seeds. Add a crunchy element by sprinkling your risotto with toasted pine nuts, walnuts, or pumpkin seeds just before serving.
How to Make Butternut Squash Risotto
Traditionally, risotto is made by stirring small amounts of hot broth into the rice a little at a time, allowing the liquid to be absorbed slowly. This method involves no stirring, but it comes out as creamy and delicious as the original! The secret is soaking the rice in vegetable broth and cooking the squash in the pot.
Tips for Making the Best Butternut Squash Risotto without Wine
- Don’t substitute regular white or brown rice. You won’t be able extract starch from it properly and the risotto won’t have the right texture.
- If dinner’s a little later, reserve some broth to add right before serving. The risotto will thicken as it cools. If you’re serving it later, you can stir in some additional broth, a dab of butter, and/or more parmesan cheese to bring out its creaminess once 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 is what will cut down on the cooking time and allow you to cook the risotto without having to constantly stir it!
What to Serve With Creamy Butternut Squash Risotto
Risotto is a popular Italian side dish, and this butternut squash risotto has all those Italian flavors plus the sweet taste of seasonal squash. That makes it an excellent Thanksgiving side dish with turkey.
Frequently Asked Questions
Kept in an airtight container in the fridge, the risotto will last for a few days. To reheat it, I like to do so on the stovetop, adding a little broth or water and stirring it to make it creamy again.
The short answer is to use Arborio rice. It’s the most common rice used to make risotto. And it’s widely available in markets. But in general, you want to look for high-quality short-grain rice that’s going to lend itself to a smooth and silky risotto.
While it’s perfectly safe to freeze risotto, I prefer not freezing any rice in general. I have also read that risotto can become grainy and unappetizing after freezing. If you have leftovers, I would consider making arancini with it, which are basically fried risotto balls.
If you’re hesitant to make risotto because of all of the stirring, you need to try this Butternut Squash Risotto. It’s so easy, I never think twice about making it and can easily clean up the kitchen or make another dish as it cooks. I’ll go as far to say it’s one of my favorite fall recipes!
More Squash Recipes
- Roasted Butternut Squash Soup
- Butternut Squash Noodles
- Kousa (Stuffed Squash)
- Butternut Squash Mac and Cheese
- Butternut Squash Quinoa Salad
More Grain Side Dishes
- Lebanese Rice
- Bulgur Pilaf
- Turmeric Rice Salad
- Cauliflower Rice (looks like a grain!)
If you try this feel good Butternut Squash Risotto recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This butternut squash risotto was originally published on November 11, 2019. I have recently updated it to be a one pot stove top recipe, instead of roasting the butternut squash. I also removed the step of blending the squash to keep it simple and add texture.
Butternut Squash Risotto
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
- Use other types of shredded cheese in place of parmesan cheese if you’d prefer. Gruyere would make a great choice here.
- To make it vegan, omit the Parmesan cheese.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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!
Can’t wait to make this! I sadly cannot cut uncooked butternut squash (I’ve broken a knife trying and after several other incidents I’ve 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 🙂
Your recipe looks delish, but I’m 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!!