Butternut Squash Risotto is a creamy and delicious Italian dish. Butternut Squash roasted and pureed to perfection. For more inspiration, check out these easy rice recipes.

I have fallen head over heels in love with risotto. It is my favorite rice dish simply because it is so creamy, and you can do so many things with it.

Butternut Squash Risotto pinterest image

When we first started making risotto, I would only eat it with lemon, Parmesan, and garlic. Now, I have made so many different versions, and each one gets better and better. Be sure to check out my recipe for Tomato Basil Risotto and Ina Garten’s Oven-Baked Risotto.

Up close shot of butternut squash risotto in the pan

What is risotto?

Risotto is a creamy Italian rice dish made using arborio rice because it's very starchy. Most of the time, people make Creamy Lemon Risotto with peas.

The starch in the rice is what makes this dish so creamy and delicious. The starch gets released into the dish when you slowly add in liquid, which is usually white wine and chicken stock.

How hard is it to make risotto?

If you have ever watched anything on TV where they make risotto, they make it look labor-intensive and super complicated. I am here to tell you that if my 23-year-old daughter can make it, you can make it too, and it's not hard at all!

How to Make Butternut Squash Risotto

I think the reason I love risotto so much is that it feels like a fancy restaurant meal to me, but it is super easy to make.

up close aeriel view of butternut squash risotto

Stir the rice in a pan and pour in some good chicken stock or broth over and over. From start to finish, it takes about 25 minutes, and the liquid is absorbed and the rice is fully cooked.

I told you that it’s so easy and simple. Don’t be scared, y’all, because risotto is a piece of cake.

For this specific recipe, I used my homemade butternut squash pasta sauce, which I think made this risotto taste amazing.

For this recipe, you want to make sure to use a good cheese like fresh Pecorino Romano or Parmigiano-Reggiano. I keep it on hand so that when I serve dishes like this, I can grate it myself when I need it.

The flavor you get from this cheese, you just won't find that from the grated Parmesan cheese sold on the shelves of the supermarket.

You will love how fantastic Butternut Squash Risotto is.

Check out these other bloggers' whole grain recipes

Black Rice Pudding/Kavuni Arisi Paal Payasam by Magical Ingredients
Farro, Cranberry, and Goat Cheese Salad by The Spiffy Cookie

Yield: 6 servings

Butternut Squash Risotto

Name: Butternut Squash Risotto
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Cuisine: Italian
Ingredients: 6 cups chicken broth; 1 1/2 cups butternut squash puree; 1 tsp butter or olive oil; 3 cloves garlic, chopped; 1 medium onion, chopped; 2 cups of arborio rice; 1 cup of dry white wine; 1 lemon, juiced; 34 cup freshly grated Parmigiano-Reggiano; salt and fresh cracked pepper, to taste

This creamy rice dish is perfect for the fall.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

6 cups chicken broth
1 1/2 cups butternut squash puree
1 tsp butter or olive oil
3 cloves garlic, chopped
1 medium onion, chopped
2 cups of arborio rice
1 cup of dry white wine
1 lemon, juiced
34 cup freshly grated Parmigiano-Reggiano
salt and fresh cracked pepper, to taste

Instructions

In a large saucepan, heat the chicken broth over medium-high heat. When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
In a large heavy pan over medium heat, heat olive oil until melted. Add onions, garlic, and rice; saute until the rice is well coated with oil, about 3 minutes. Add the wine and stir until it is absorbed.
Add a ladleful of the warm stock; wait until it is absorbed before adding another ladleful, stirring gently and almost constantly.
Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center, about 25-30 minutes from the time you started. You may not use all the stock.
When all the liquid is absorbed, stir in the grated cheese, butternut squash puree, and the lemon juice. Now, remove from the heat. Serve immediately with extra grated cheese if desired.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 641Total Fat: 40gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 123mgSodium: 2813mgCarbohydrates: 27gFiber: 1gSugar: 1gProtein: 41g

Christa

Friday 23rd of May 2025

I’m keen to try but what do you do with the puree? Do you heat it with the stock?

Jennifer Sikora

Sunday 25th of May 2025

You just add it in at the end once the rice is done cooking. I see that I have left that bit of information out. Thanks for bringing it to my attention. I will fix it!

Radha

Tuesday 21st of September 2021

This is a perfect fall recipe and love the amazing flavors in this risotto!