If you crave a dish that feels like a warm hug in every bite, this Creamy Butternut Squash Risotto Recipe is exactly what you need. It masterfully blends the velvety smoothness of pureed butternut squash with the luscious, cheesy Arborio rice, creating an irresistible comfort food that’s perfect for cozy dinners or impressing friends at your next gathering. Every spoonful bursts with autumnal flavors, subtly spiced with nutmeg and enriched with parmesan, making it a true crowd-pleaser that’s both elegant and comforting.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a starring role in delivering the rich flavor, inviting aroma, and perfect creamy texture of this risotto. Together, they bring out the natural sweetness of the squash and the depth of the savory broth for a truly unforgettable dish.
- Butternut squash (peeled and cubed): Provides a natural sweetness and creamy texture once pureed.
- Vegetable broth: Adds a savory, umami base to cook the rice and squash in, enhancing flavor without overpowering.
- Milk: Softens the texture of the squash mixture and adds richness to the risotto.
- Garlic cloves: Divided to infuse both the broth and the sautéed onions with aromatic warmth.
- Unsalted butter: Essential for sautéing and adding silkiness to the risotto’s creamy consistency.
- Onion (diced): Cooked gently to bring subtle sweetness and a tender bite to the dish.
- Arborio rice: The magic ingredient responsible for the risotto’s signature creamy texture.
- Parmesan cheese (grated): Adds a sharp, nutty flavor and melts perfectly into the risotto.
- Ground nutmeg: A hint of warm spice that complements the squash beautifully.
- Black pepper: Adds subtle heat and balances the richness of the dish.
- Salt: Enhances all the natural flavors and ties everything together.
How to Make Creamy Butternut Squash Risotto Recipe
Step 1: Cook the Butternut Squash
Start by combining the cubed butternut squash, half a cup of vegetable broth, the milk, and two peeled garlic cloves in a large pot. Bring this mixture to a boil over high heat and then reduce to medium, simmering until the squash is tender enough to mash with a fork, about 20 minutes. This step ensures your squash will blend smoothly later, infusing the risotto with that luscious creamy base we all adore.
Step 2: Prepare the Broth
While your squash cooks, bring the additional eight cups of vegetable broth to a boil in a separate large pot. Keeping the broth hot is key because adding cold broth can shock the rice and interfere with its creamy cooking.
Step 3: Sauté the Aromatics and Toast the Rice
In a large skillet, melt the butter over medium heat. Toss in the diced onion and sauté until it becomes soft and translucent, about 3 to 5 minutes. Next, add the remaining two minced garlic cloves for a quick 1 to 2-minute sauté. Stir in the Arborio rice and toast it gently for 2 to 3 minutes, stirring often to develop a subtle nuttiness and prepare it to soak up all the delicious broth.
Step 4: Cook the Risotto Slowly
Begin ladling the hot vegetable broth into the rice one cup at a time, stirring regularly. Only add the next cup of broth after the rice has fully absorbed the previous one. This gradual addition technique helps release the rice’s natural starches, making the risotto wonderfully creamy without any cream added. Continue until all the broth is incorporated and the rice is tender with a slight bite.
Step 5: Finish and Blend the Squash
Once the risotto reaches creamy perfection, stir in the parmesan cheese for that irresistible savory finish. Meanwhile, your cooked squash and its cooking liquid should be ready—add nutmeg, salt, and black pepper. Transfer this mixture to a blender or food processor and puree until smooth. This luscious puree is the secret ingredient that transforms the risotto into a celebration of creaminess and flavor.
Step 6: Combine and Simmer
Pour the pureed squash into the risotto and gently stir to combine everything evenly. Reduce the heat to low and let the risotto simmer for 5 to 10 minutes. This allows the flavors to meld beautifully and the squash puree to fully integrate, creating that silky, dreamy texture that makes this Creamy Butternut Squash Risotto Recipe so memorable.
Step 7: Serve Immediately
Risotto waits for no one! Serve it straight away while it’s piping hot and perfectly creamy for the best experience.
How to Serve Creamy Butternut Squash Risotto Recipe
Garnishes
Sprinkle your risotto with a little extra grated Parmesan or freshly cracked black pepper for a final touch of flavor. Fresh herbs like sage or thyme add a fragrant brightness that complements the sweet squash wonderfully. For a dash of color and texture, toasted pumpkin seeds or a drizzle of high-quality olive oil work like magic.
Side Dishes
This risotto shines as a hearty main course but pairs wonderfully with light, crisp sides like a fresh arugula salad dressed with lemon vinaigrette or roasted seasonal vegetables. These options help balance the rich creaminess and add refreshing contrast to your meal.
Creative Ways to Present
For a special occasion, try serving this risotto in hollowed-out roasted butternut squash halves—it’s a stunning presentation that doubles as a fun edible bowl. Or plate it neatly in shallow bowls topped with a sprig of herb and some microgreens for an elegant, restaurant-worthy display that’s bound to impress.
Make Ahead and Storage
Storing Leftovers
Leftover risotto keeps wonderfully in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making for a tasty next-day meal. Just be sure to cool it completely before sealing.
Freezing
This Creamy Butternut Squash Risotto Recipe freezes well. Scoop portions into freezer-safe containers and freeze for up to 2 months. The texture may soften slightly after thawing, so it’s perfect for quick reheats or adding into soups and baked dishes.
Reheating
Reheat risotto gently on the stove over low heat or in the microwave with a splash of broth or milk to help restore its creamy consistency. Stir frequently to prevent sticking and bring back that freshly made charm.
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! Chicken broth will lend a richer, more savory dimension to your risotto, making it slightly heartier, but vegetable broth keeps it lighter and great for vegetarian diets. Both work beautifully.
Is it necessary to use Arborio rice?
Arborio rice is key to achieving that signature creamy texture because of its high starch content. Using other types of rice won’t yield the same velvety result, so it’s best to stick with Arborio when making risotto.
Can I make this risotto vegan?
Yes! Simply swap the butter for a plant-based alternative and omit the Parmesan or use a vegan cheese substitute. The butternut squash puree still provides a beautiful creaminess to keep it deliciously rich.
What if I don’t have a blender for pureeing the squash?
You can mash the squash very well with a fork or potato masher if you don’t have a blender, though the texture will be a bit chunkier. A smooth puree just blends more seamlessly into the risotto.
How can I add more texture to this risotto?
Try folding in toasted pine nuts or crispy sage leaves just before serving. They add a lovely crunch that contrasts nicely with the creamy risotto base.
Final Thoughts
I can’t recommend this Creamy Butternut Squash Risotto Recipe enough for anyone looking to elevate their dinner table with something comforting, flavorful, and downright memorable. It’s a perfect blend of silky textures and cozy flavors that will win over any crowd—so roll up your sleeves, give it a go, and get ready to savor every single bite!
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Creamy Butternut Squash Risotto Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy Butternut Squash Risotto blends tender butternut squash puree with rich arborio rice, garlic, and Parmesan cheese for a comforting and flavorful vegetarian dish. The risotto is slowly cooked on the stovetop, creating a luscious texture perfect for a cozy meal.
Ingredients
Squash Puree
- 1 ½ cups butternut squash, peeled and cubed
- ½ cup vegetable broth
- ¾ cup milk
- 2 garlic cloves, peeled
Risotto
- 8 cups vegetable broth
- 2 tablespoons unsalted butter
- 1 cup onion, diced
- 2 garlic cloves, minced
- 1 ½ cups arborio rice
- ½ cup Parmesan cheese, grated
- ¼ teaspoon ground nutmeg
- 1 teaspoon black pepper
- ½ teaspoon salt
Instructions
- Cook the Butternut Squash: In a large pot on the stove over high heat, combine the butternut squash, ½ cup vegetable broth, milk, and 2 peeled garlic cloves. Bring to a boil to start cooking the squash.
- Simmer the Squash: Reduce heat to medium and cook the squash mixture until the squash is fork tender, approximately 20 minutes, allowing the flavors to meld.
- Heat the Broth: While the squash cooks, bring the remaining 8 cups of vegetable broth to a boil in another large pot to keep it hot for the risotto.
- Sauté Onion and Garlic: In a large skillet over medium heat, melt the butter. Add the diced onion and sauté for 3 to 5 minutes until soft and translucent. Then add the minced garlic and cook for another 1 to 2 minutes to develop aroma.
- Toast the Rice: Add the arborio rice to the skillet and toast it for 2 to 3 minutes while stirring, ensuring each grain is coated and slightly toasted.
- Add Broth Gradually: Begin adding the boiling vegetable broth to the rice one cup at a time. Stir the risotto gently, allowing each cup of broth to be absorbed before adding the next to promote creamy texture.
- Continue Stirring and Adding Broth: Keep adding broth and stirring until all the broth has been fully absorbed by the rice and the risotto achieves a creamy consistency.
- Add Parmesan Cheese: Stir the grated Parmesan cheese into the cooked risotto to add richness and depth of flavor.
- Puree the Butternut Squash: Once the squash is tender, add the nutmeg, salt, and black pepper to the squash mixture. Transfer everything to a blender or food processor and puree until smooth.
- Combine Puree and Risotto: Pour the pureed butternut squash into the risotto and stir well to integrate the flavors and create a luxurious texture.
- Simmer Combined Risotto: Reduce the heat to low and let the risotto simmer gently for 5 to 10 minutes to allow the flavors to meld and the puree to be fully absorbed.
- Serve Immediately: Remove from heat and serve the butternut squash risotto hot for the best taste and texture.
Notes
- Use fresh vegetable broth for the best flavor and keep it hot while cooking risotto for a creamier texture.
- Stir the risotto constantly to prevent it from sticking and to release the starches for creaminess.
- For a richer dish, substitute milk with cream or use half-and-half.
- Feel free to garnish with fresh herbs like thyme or parsley before serving for added color and flavor.
- This risotto is vegetarian but can be made vegan by substituting butter with olive oil and omitting Parmesan or using a vegan alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
