Butternut Squash Risotto Arborio

Butternut squash risotto blends creamy rice and sweet roasted squash for seriously satisfying comfort food with just a little bit of effort. Every step is designed to coax out extra flavor from simple ingredients, and this dish feels as cozy on a busy weeknight as it does impressive at your next dinner gathering.

First time I made this was on a chilly evening when I wanted something luxurious but simple I was blown away by how the roasted squash became buttery and rich and ever since I have made this for anyone who needs a warm hug in food form

Gather Your Ingredients

• Arborio rice: Brings essential creaminess due to its high starch content look for plump glossy grains
• Butternut squash: The star choose a firm bright orange squash for the best flavor
• Vegetable broth: Deepens every spoonful opt for low sodium if you want to control salt
• Onion: Gives a gentle backbone pick one that feels heavy and has tight skin
• Garlic: Boosts the complexity always use fresh for the best punch
• Parmesan cheese: Adds umami richness choose freshly grated for the smoothest melt
• Extra virgin olive oil: Keeps everything luscious select a fruity variety for added aroma
• Fresh sage: Brings earthy autumnal notes chop right before adding for vibrancy
• Salt and pepper: Finish every layer use flaky salt and freshly cracked pepper if possible

How to Make It

Roast the Butternut Squash:

Dice your butternut squash into even cubes then toss with olive oil, salt, and pepper. Spread in a single layer on your baking sheet. Roast at 400 degrees until edges are golden and centers fork tender, about 25 to 30 minutes.

Warm the Broth:

Pour vegetable broth into a small saucepan and keep over low heat. Warming broth before adding keeps the rice creamy instead of gluey.

Sauté the Base:

Heat remaining olive oil in a large pan over medium heat. Add chopped onion and cook until translucent and soft, about 4 to 5 minutes. Add minced garlic and cook for one minute until fragrant.

Toast and Simmer the Rice:

Add Arborio rice to onions and garlic. Stir to coat each grain, then toast for two minutes. Add hot broth one ladle at a time, stirring until each is absorbed. Cook about 20 minutes until rice is creamy with a slight bite.

Finish with Flavor:

Fold in roasted squash, parmesan, and sage. Save a little of each for topping. Stir gently until risotto is silky and golden. Taste and adjust seasoning. Serve hot with extra olive oil or parmesan.

Sage always reminds me of holiday dinners and the smell alone transports me immediately Even my picky child lights up when he spots those golden cubes of squash on his plate This has become our quiet Sunday ritual in fall and winter

Flavor Boosters

Roasting the squash brings caramelized notes and extra depth Try stirring in brown butter or topping with crispy sage and toasted pumpkin seeds for crunch A swirl of extra virgin olive oil or a dusting of nutmeg also enhances the flavor

Serving Suggestions

Top each bowl with extra parmesan, crispy sage, or toasted pumpkin seeds Serve with a crisp lemony salad or add sautéed mushrooms for next level richness

Creative Twists

Substitute Carnaroli rice, chicken broth, or swap sage for thyme or nutmeg Add spinach or kale before serving Use other squash varieties or make a spring pea and mint or summer tomato and basil risotto

Taste often as you near the end and add broth gradually until the risotto is just creamy and tender Each bowl is comfort food at its finest and rewards a little extra care in the kitchen

Common Questions About This Recipe

→ Can I use a different rice instead of Arborio?

Arborio rice is traditional for risotto, but Carnaroli or Vialone Nano work well too. Regular long-grain rice will affect the creamy texture.

→ How do I avoid mushy risotto?

Add the broth gradually, stirring often, and cook the rice until it's al dente for the best consistency.

→ Can I make this dish vegan?

Replace Parmesan with a vegan cheese and use plant-based butter or more olive oil in place of any dairy ingredients.

→ Can I prepare butternut squash in advance?

Yes, roast and dice the squash ahead, then refrigerate. Add it to the risotto toward the end of cooking for convenience.

→ What pairs well as a side?

Serve with a simple green salad, roasted vegetables, or crusty bread for a complete meal.