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Butternut Squash Risotto Recipe


Risotto is a classic Italian dish known for its creamy texture and rich flavors. Today, we’re putting a unique twist on this traditional recipe by incorporating the sweet and nutty flavors of butternut squash. This Butternut Squash Risotto Recipe is perfect for the fall season when squash is in abundance and makes for a delicious and comforting meal. Let’s dive into the origins of this recipe and learn how to make it at home.

Origin and History of This Recipe:

Butternut Squash Risotto is a modern adaptation of the traditional Italian risotto dish. This recipe combines the creamy texture of risotto with the sweet and earthy flavor of butternut squash, creating a perfect balance of savory and sweet. The combination of these ingredients results in a hearty and comforting dish that is perfect for cozy nights in or special occasions.

Things to Expect in This Post Article:

In this post, we will discuss the origins and history of Butternut Squash Risotto, provide a detailed list of ingredients needed, step-by-step preparation instructions, cooking time, and servings, as well as personal anecdotes and tips for making this dish. We will also cover the nutritional information, health conditions to consider, and variations and serving suggestions for this recipe.

Ingredients List:

  • 1 butternut squash, peeled, seeded, and diced
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 1/2 cups Arborio rice
  • 4 cups vegetable or chicken broth
  • 1/2 cup white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • Salt and pepper to taste

Preparation Steps:

  1. In a large saucepan, heat the broth over low heat.
  2. In a separate pan, melt the butter and sauté the onion and garlic until translucent.
  3. Add the diced butternut squash and cook until slightly softened.
  4. Stir in the Arborio rice and cook for 1-2 minutes until coated with butter.
  5. Pour in the white wine and cook until absorbed.
  6. Begin adding the warm broth, one ladle at a time, stirring constantly until absorbed.
  7. Continue this process until the rice is cooked through and creamy.
  8. Stir in the grated Parmesan cheese and season with salt and pepper.
  9. Serve hot and enjoy!

Cooking Time & Servings:

This Butternut Squash Risotto recipe takes approximately 30-40 minutes to prepare and serves 4-6 people.

Personal Touch:

I first tried Butternut Squash Risotto at a cozy Italian restaurant in Florence, and it instantly became one of my favorite dishes. The creamy texture and the sweet flavor of the butternut squash combined with the savory Parmesan cheese create a delightful taste that I can’t get enough of.

Nutritional Information:

Serving size: 1 cup
Calories: 320
Protein: 8g
Carbs: 50g
Fat: 10g
Fiber: 3g
Sodium: 700mg

Health Conditions and People to Avoid This:

Individuals with diabetes or those following a low-carb diet may want to limit their intake of Butternut Squash Risotto due to its high carbohydrate content. Additionally, those with lactose intolerance should be cautious of the Parmesan cheese in this recipe.

Nutrition and Benefits to the Body:

Butternut squash is rich in vitamins A and C, antioxidants that promote eye health and boost the immune system. Arborio rice provides a good source of carbohydrates for energy, while Parmesan cheese adds protein and calcium for bone health.


Eating Butternut Squash Risotto in excess may lead to a higher calorie intake and potential weight gain. Additionally, the high sodium content in Parmesan cheese can contribute to high blood pressure if consumed in large amounts.

Tips and Tricks:

  • For a vegan version, substitute butter and Parmesan cheese with plant-based alternatives.
  • Add a sprinkle of toasted pumpkin seeds for extra crunch and flavor.
  • Use homemade vegetable broth for a fresher taste.

Equipment Needed:

  • Large saucepan
  • Saute pan
  • Cooking spoon
  • Ladle
  • Grater

Variations or Substitutions:

  • Substitute butternut squash with pumpkin or sweet potato.
  • Use different types of cheese, such as Gorgonzola or Fontina, for a unique flavor.
  • Add fresh herbs like sage or thyme for additional aroma.

Serving Suggestions:

  • Garnish with fresh parsley or chives.
  • Serve alongside a green salad or roasted vegetables.
  • Pair with a glass of Chardonnay or Pinot Grigio.

Storage and Reheating Instructions:

Store any leftover Butternut Squash Risotto in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of broth to restore moisture.


Butternut Squash Risotto is a delightful dish that combines the creamy texture of risotto with the sweet and nutty flavor of butternut squash. I hope you enjoy making this recipe at home and sharing it with your loved ones. Don’t forget to leave a comment or share your experience with us on social media!

Frequently Asked Questions (FAQs):

Q: Can I use a different type of squash for this recipe?
A: Yes, you can substitute butternut squash with acorn squash or pumpkin for a similar flavor profile.

Q: Is it necessary to use Arborio rice for risotto?
A: Arborio rice is the traditional choice for risotto due to its high starch content, but you can use other short-grain rice varieties as well.

Q: Can I freeze Butternut Squash Risotto?
A: While risotto is best enjoyed fresh, you can freeze leftovers in an airtight container for up to 1 month. Reheat slowly on the stovetop with added broth to restore creaminess.

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