This creamy Butternut Squash Risotto blends tender squash with Arborio rice, white wine, Parmesan, and a little heavy cream for a rich, comforting dish full of flavor! Everyone who tried this dish went back for more, including me! I added a little freshly chopped parsley and more parmesan cheese to mine, but it is perfect without that, too! If you enjoyed this dish, you might also love (which I bet you will) my Skillet Chicken and Mushroom Risotto.
Ingredients & Substitutions
- Butternut Squash: Butternut squash is a type of vegetable that looks like a big, tan pear. It has a sweet, nutty taste and a smooth, orange inside. You can cook it by roasting, baking, or making it into soups and purees. Peel it and cut it into cubes for this recipe. For substitutions, try pumpkin, acorn squash, or even sweet potatoes.
- Arborio Rice: Arborio rice is the key ingredient for risotto. It’s a short, round grain that cooks up soft and starchy, which helps make the dish creamy and rich. Carnaroli rice is another great option for making risotto. If you use longer-grained rice like white rice or jasmine rice, you won’t get that clumped effect that risotto is known for.
- Dry White Wine: Dry white wine is used in cooking for flavor, and most of the alcohol goes away when cooked. I like to use Chardonnay or Sauvignon Blanc. If you do not want to use wine or don’t have any on hand, use a little extra chicken broth with a splash of lemon juice.
- Heavy Whipping Cream: Heavy whipping cream, or heavy cream, adds more creaminess to the risotto. For a lighter option, use half-and-half or whole milk.
- Parmesan Cheese: The parmesan cheese not only adds flavor but helps thicken the risotto. Pecorino Romano would also work well. Have a little extra on hand for garnish!
Can I Use Canned or Frozen Butternut Squash?
Sure! To make this recipe easier, you can use canned or frozen squash.
Canned Squash: If using canned squash, skip the step where you sauté the fresh squash in butter. (Canned squash is already cooked.) And, do not add the squash until the end of the recipe, after the risotto has cooked and absorbed most of the broth. Make sure to drain any excess liquid from the can first. If needed, you may need to gently mash the canned squash to incorporate it smoothly into the risotto.
Frozen Squash: If using frozen squash, thaw and drain it before using. Then, saute it with the shallots. But, it might cook a little bit faster than fresh, so watch it carefully.
How To Tell When Risotto Is Done
To know when risotto is perfectly cooked, the rice should be al dente—tender with a slight bite. The risotto should be creamy and smooth when you put it on a plate. If the rice is still too hard, keep cooking and add more broth until it’s just right. I like to taste it frequently during the final stages to ensure the risotto is just right!
Storing & Reheating Butternut Squash Risotto
Do not let any of this delicious butternut squash risotto go to waste! Here is how to store and reheat the risotto:
To Store: To store butternut squash risotto, first, let it cool to room temperature. Next, store it in an airtight container in the refrigerator. It will last up to 3 days. You can freeze the risotto for up to 2 months, but it may change the texture a bit.
To Reheat: Reheat the risotto in a saucepan over medium-low heat, stirring frequently, until heated through. I like to add a little bit of chicken broth, water, or cream to help restore that creamy texture. Or, reheat it in the microwave.
Butternut Squash Risotto
Ingredients
- 3 tablespoons unsalted butter
- 2 cups (410 g) butternut squash, peeled, cut into ¼-inch cubes
- 1 medium shallot, finely diced
- 1 teaspoon garlic, minced
- 1 ½ cups (295.5 g) Arborio rice
- ½ teaspoon kosher salt
- ½ cup dry white wine
- 4 cups (960 g / 32 ounces) hot chicken broth
- ¼ cup (59.5 g) heavy cream
- 1 cup (100 g) freshly grated Parmesan cheese, plus more for serving
- fresh parsley, chopped, for garnish
Instructions
- In a medium skillet over medium heat, melt butter. Add the cubed butternut squash and diced shallots. Cook, stirring occasionally, until tender, about 6-8 minutes.
- Add garlic. Cook for 1 more minute.
- Add the Arborio rice and salt to the skillet, stirring to coat the rice with the butter and vegetables. Cook for 1 minute, or until the rice is lightly toasted.
- Pour in the wine and reduce the heat to a simmer. Cook, stirring occasionally, until most of the wine has been absorbed by the rice, about 2-3 minutes.
- Begin adding the hot chicken broth, ½ cup at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ½ cup. Continue this process until all of the broth has been absorbed and the risotto is tender, but still slightly firm to the bite (al dente) and creamy, 30-35 minutes.
- Add heavy cream and parmesan, stirring until melted and heated through.
- Remove from heat. Garnish with freshly chopped parsley and more Parmesan cheese, if desired. Serve immediately.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This is really good! It's so creamy–I think it would be perfect for cooler days ahead.
Elizabeth
I loved this! It was creamy and delicious, and I liked that the squash flavor was there. I might try to make this one at home!
Annabelle
I really enjoyed this risotto. It is good comfort food!
Bella
This butternut squash risotto is fantastic! The combination of the creamy risotto with tender butternut squash is delicious and satisfying.
Selena
I love this butternut squash risotto! The cubes of squash are tender and flavorful, and the creamy risotto is cooked to perfection. What a delicious way to enjoy butternut squash!
the best risotto I’ve ever had!! Absolutely delicious! Wasn’t sure if hubby would like it because of the squash, but he loved it too!! Will definitely be making it again and again!
I have a great risotto recipe that I make in my instant pot/pressure cooker. Can this be adjusted to cook in that pot?
I’m sure you could! 🙂