Butternut Squash Risotto Recipe

Learn how to make the best homemade butternut squash risotto with this foolproof recipe. Creamy arborio rice slowly cooked with roasted butternut squash creates a comforting dish perfect for autumn entertaining. Master the art of risotto with our step-by-step technique for achieving that signature velvety texture every time.

Difficulty:

Intermediate

Prep Time:

20 mins

Cook Time:

40 mins

Serves:

4 servings

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 medium butternut squash (about 800g), peeled, deseeded and cut into 2cm cubes</li><li class="ingredients-single-item">2 tablespoons olive oil, divided</li><li class="ingredients-single-item">1 onion, finely diced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">300g arborio rice</li><li class="ingredients-single-item">150ml dry white wine</li><li class="ingredients-single-item">1.2 liters hot vegetable stock</li><li class="ingredients-single-item">50g unsalted butter</li><li class="ingredients-single-item">80g Parmesan cheese, freshly grated, plus extra for serving</li><li class="ingredients-single-item">8-10 fresh sage leaves, 6 chopped and remainder reserved for garnish</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li><li class="ingredients-single-item">2 tablespoons pumpkin seeds (optional, for garnish)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 420 calories

🥑 Fat: 14 g

🧈 Saturated Fat: 7 g

🍞 Carbohydrates: 62 g

🍭 Sugar: 5 g

🍗 Protein: 12 g

🫀 Cholesterol: 30 mg

🧂 Sodium: 850 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Large baking tray</li><li class="equipment-single-item">Heavy-bottomed saucepan or risotto pan</li><li class="equipment-single-item">Ladle</li><li class="equipment-single-item">Wooden spoon</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (180°C fan). Place the butternut squash cubes on a large baking tray, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Roast for 25-30 minutes until tender and slightly caramelized at the edges, turning halfway through. Once done, set aside two-thirds of the squash and mash the remaining third into a smooth puree with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Meanwhile, in a large, heavy-bottomed saucepan or risotto pan, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook gently for 5-6 minutes until soft and translucent but not browned. Add the garlic and cook for another minute until fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the arborio rice to the pan and stir for 2-3 minutes until the grains become translucent around the edges but remain white in the center. This toasting step is crucial for developing the rice's ability to release starch gradually, creating that signature creamy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour in the white wine and stir constantly until it has been completely absorbed by the rice. You'll know it's time to add more liquid when you can drag your wooden spoon through the mixture and it leaves a clear path that slowly fills in.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Begin adding the hot stock one ladle at a time (about 150ml), stirring frequently but gently. Wait until each addition is almost fully absorbed before adding the next. This slow addition allows the rice to release its starch gradually, creating the creamy texture that defines a good risotto. This process will take about 18-20 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>After about 15 minutes of adding stock, stir in the butternut squash puree and chopped sage. Continue adding stock and stirring until the rice is al dente - tender but with a slight bite in the center. The risotto should be creamy and flowing, not stiff or dry. You may not need all the stock, or you might need a little more - trust your judgment.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the pan from the heat and stir in the butter and grated Parmesan. This final step, called "mantecatura," creates an extra creamy emulsion that gives restaurant-quality risotto its luxurious texture. Gently fold in the reserved roasted butternut squash cubes, being careful not to break them up too much.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the crispy sage garnish (optional), heat a small amount of olive oil in a frying pan and briefly fry the reserved sage leaves until crisp, about 10 seconds. Remove with a slotted spoon and drain on paper towels.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cover the risotto and let it rest for 2 minutes before serving. This allows the flavors to meld and the texture to become perfectly creamy. Then spoon into warmed bowls, garnish with extra Parmesan, the crispy sage leaves, and a sprinkle of toasted pumpkin seeds if using. Serve immediately while hot - risotto waits for no one!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Butternut Squash Risotto?

Butternut Squash Risotto uses arborio rice, butternut squash, onion, garlic, white wine, vegetable stock, butter, Parmesan cheese, and fresh sage leaves. Optional garnishes include crispy fried sage leaves and toasted pumpkin seeds.

How to cook Butternut Squash Risotto at home?

Learn how to cook Butternut Squash Risotto by first roasting cubed butternut squash until caramelised. Then gradually add hot stock to toasted arborio rice while stirring continuously. The key technique is adding liquid slowly, allowing each addition to absorb before adding more, creating the signature creamy texture. Finish with butter, Parmesan, and roasted squash cubes.

Why is my risotto not creamy enough?

Risotto may lack creaminess if you add stock too quickly, don't stir enough, or skip the final 'mantecatura' step. Make sure to add hot stock gradually, stir frequently to release the rice's starch, and always finish by stirring in cold butter and Parmesan off the heat for that silky restaurant-quality texture.

What wine pairs best with a butternut squash and sage risotto?

A medium-bodied white wine with subtle oak notes complements butternut risotto beautifully. Try an unoaked Chardonnay, Viognier, or Pinot Grigio. Their balanced acidity cuts through the creaminess while their fruit notes enhance the squash's natural sweetness. The same wine used in cooking makes an excellent pairing.

Can I make risotto ahead of time for a dinner party?

While traditionally served immediately, you can partially prepare risotto in advance. Cook it until it's 75% done, then cool quickly and refrigerate. Before serving, reheat with a splash of hot stock while stirring until creamy and fully cooked. Add the final butter and Parmesan just before serving.

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