Butternut Squash Risotto
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Some nights call for something warm and cozy, and Butternut Squash Risotto always hits the spot for me. It’s got roasted squash folded into creamy, tender rice, making every spoonful feel hearty and satisfying. With a simple move that transforms plain rice into a real, comforting meal, you’ll find yourself making this again and again.
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I love how this recipe is filling and flexible enough to fit any occasion. I can serve it as a cozy main course for a family weeknight dinner, and it can also be the perfect side dish for Thanksgiving or Christmas dinner. It keeps well if you make it ahead and stash it in the fridge, which makes prepping meals for later so much easier.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Butternut Squash Risotto with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple instructions, you’ll see that this creamy risotto is so much easier to make than most people expect, and the results are always worth it.
Roast the Squash
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a tablespoon of olive oil, a pinch of salt, and black pepper until everything is coated.
Spread the pieces out evenly on a baking sheet in a single layer so they roast properly instead of steam. A roasting sheet pan helps the squash roast evenly. You can also line it with parchment paper to prevent sticking and make cleanup quicker.
Bake for about 20–25 minutes, or until the edges are golden and the centers are fork-tender. Once done, set them aside.
Toast the Rice
In a large pot or pan, warm the remaining olive oil and a spoonful of vegan butter over medium heat. I always use this large stockpot whenever I’m making a big batch for a big crowd.
A heavy-bottomed saucepan is also ideal for even heat distribution and preventing uneven hot spots, or a Dutch oven for steady heat over a longer cook time.
Add the Arborio rice and stir for 2–3 minutes. You want the grains to look slightly translucent at the edges and just a little toasty. This quick step keeps the rice from turning out heavy or gummy, so don’t skip this.
Cook the Aromatics
Add the finely chopped onion to the pan and cook for 4–5 minutes until soft and fragrant. You can use a sharp chef’s knife for chopping the onion finely to release more flavor, or a mandoline slicer if you prefer uniform slices with less effort.
Stir in the garlic and let it cook for another minute. Mix in half of the roasted squash at this stage so the flavor has a chance to blend well right into the rice.
Add the Broth Slowly
Pour in one ladle of warm vegetable broth and stir until it’s absorbed. Keep adding broth, one ladle at a time, stirring often so nothing sticks and the rice cooks evenly and releases its starch, which blends into the liquid, giving this dish its signature velvety, creamy consistency.
Unlike regular rice that you simply boil in a pot of water, risotto gets its signature creaminess from slowly soaking up the liquid as you go. A stainless steel soup ladle like this one makes it easy to add broth gradually without making a mess.
Continue for about 18–20 minutes, until the risotto is creamy and the rice is tender but not mushy. You can check doneness by tasting the rice and making sure it’s just al dente but still has a little bite in the center. Otherwise, keep adding a little more broth.
Finish the Risotto
Once the rice is cooked through, stir in the remaining roasted squash, grated vegan Parmesan cheese, and the last bit of vegan butter. Taste and season with more salt and pepper if needed.
Freshly ground pepper from a salt and pepper grinder set brings a little extra lift to the final seasoning. If your cheese isn’t pre-grated, a handheld grater works perfectly for finely shredding vegan Parmesan just before stirring it in.
Spoon the risotto into bowls, top with fresh parsley if you’d like, and serve it hot for the most comforting meal. Enjoy!
If you’re taking this risotto to a holiday meal or potluck, you’ll want to keep it hot and intact. A leakproof food container like this will keep the dish from spilling in transit, while an insulated carrier tote helps hold the heat until you’re ready to serve without reheating.
Equipment
Ingredients
- 1 small butternut squash peeled and cubed
- 1 ½ cups Arborio rice
- ½ cup onion finely chopped
- 2 garlic cloves minced
- 4 cups vegetable broth kept warm
- ½ cup vegan Parmesan or other vegan cheese, grated
- 2 tablespoons olive oil
- 2 tablespoons vegan butter
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C). Toss the cubed squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until golden and tender. Set aside.1 small butternut squash, 2 tablespoons olive oil, Salt and black pepper
- In a large pan, heat the remaining olive oil and 1 tbsp vegan butter over medium heat. Add the Arborio rice and stir for 2–3 minutes, until the grains are lightly toasted and translucent at the edges.2 tablespoons vegan butter, 1 ½ cups Arborio rice
- Add the onion and sauté for 4–5 minutes until softened. Stir in the garlic and cook for 1 more minute. Mix in half of the roasted squash.½ cup onion, 2 garlic cloves
- Pour in the warm broth one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more. Continue for 18–20 minutes, until the rice is creamy and tender.4 cups vegetable broth
- Stir in the remaining squash, vegan Parmesan, and the last tablespoon of vegan butter. Season with salt and pepper to taste.½ cup vegan Parmesan
- Spoon into bowls, garnish with fresh parsley, and serve hot.Fresh parsley
Notes
- Prep the squash well: Cut squash evenly into about 1/4-inch cubes so they roast at the same pace. Stick with butternut squash for the best sweet and creamy result. If that’s not available, acorn squash can step in with a slightly firmer and milder texture.
- Stick with Arborio rice: Arborio is the best choice because it naturally releases starch as it cooks, giving you the classic and signature creamy risotto texture. Regular white rice won’t give the same result.
- Build flavor from the start: Toast the rice first for a couple of minutes to help it absorb liquid better. If you want, deglaze with dry white wine before adding the broth to deepen flavor and bring balance.
- Add liquid the right way: Keep broth warm, not cold, so the rice cooks smoothly. Add liquid gradually, just about a cup of broth at a time, and let the rice absorb it fully before adding more. Pouring it all in at once won’t give you the same creamy finish.
- Season thoughtfully: Add a pinch of kosher salt as you go, or stir in a tablespoon of butter at the end to tie everything together.
- Finish with butter and cheese: Stir them in right at the end for the best texture and flavor. If you’re not keeping it strictly vegan, you can swap in unsalted butter; it’s still vegetarian and adds a slightly richer taste.
- Play with flavors: Stir in a pinch of saffron while cooking to add a golden hue and earthy richness to the dish, garnish with fresh sage leaves or rosemary for a cozy touch, or sprinkle red pepper flakes right before serving for gentle heat.
- Serve right away: Risotto thickens quickly, so it’s at its best when served fresh and hot from the pot.
Nutrition
Recipe Notes and Expert Tips
I’ve put together some simple but important tips to make sure your butternut squash risotto turns out creamy and flavorful every single time.
- Prep the squash well: Cut squash evenly into about 1/4-inch cubes so they roast at the same pace. Stick with butternut squash for the best sweet and creamy result. If that’s not available, acorn squash can step in with a slightly firmer and milder texture.
- Stick with Arborio rice: Arborio is the best choice because it naturally releases starch as it cooks, giving you the classic and signature creamy risotto texture. Regular white rice won’t give the same result.
- Build flavor from the start: Toast the rice first for a couple of minutes to help it absorb liquid better. If you want, deglaze with dry white wine before adding the broth to deepen flavor and bring balance.
- Add liquid the right way: Keep broth warm, not cold, so the rice cooks smoothly. Add liquid gradually, just about a cup of broth at a time, and let the rice absorb it fully before adding more. Pouring it all in at once won’t give you the same creamy finish.
- Season thoughtfully: Add a pinch of kosher salt as you go, or stir in a tablespoon of butter at the end to tie everything together.
- Finish with butter and cheese: Stir them in right at the end for the best texture and flavor. If you’re not keeping it strictly vegan, you can swap in unsalted butter; it’s still vegetarian and adds a slightly richer taste.
- Play with flavors: Stir in a pinch of saffron while cooking to add a golden hue and earthy richness to the dish, garnish with fresh sage leaves or rosemary for a cozy touch, or sprinkle red pepper flakes right before serving for gentle heat.
- Serve right away: Risotto thickens quickly, so it’s at its best when served fresh and hot from the pot.
How to Store Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3–4 days. These glass airtight containers keep them sealed and fresh without any spills in your fridge.
To reheat, warm it gently on the stovetop with a splash of broth or water to bring back the creaminess. Risotto doesn’t freeze well, though. The rice becomes grainy and loses its texture, so it’s best enjoyed fresh or reheated within a few days.
What to Serve With Butternut Squash Risotto
This risotto pairs really well with a simple green salad, roasted vegetables, or even some grilled tofu or tempeh for added protein. A slice of crusty bread on the side is perfect for scooping up every last bit of the creamy rice.
For a larger meal, you can also serve a small portion of pasta alongside it, or round out the plate with a cozy fall side dish like roasted Brussels sprouts or maple-glazed carrots.
More Easy Recipes for You to Try at Home
I’ve got plenty of other cozy dishes that are just as hearty and comforting, whether you’re planning a weeknight dinner or something to share with friends.
