Creamy Butternut Squash Risotto – You ever get those nights where you just want something comforting but still a little fancy? That’s where this Creamy Butternut Squash Risotto comes in. It’s creamy, a little sweet, savory in all the right ways, and just downright cozy. The kind of meal that makes you feel like you’ve got your life together—even if only for a minute. And the best part? It’s way easier than it sounds. Trust me, you’ll feel like a chef whipping this up, but it’s just you, some squash, and a little patience.
Okay, real talk—risotto always seemed intimidating to me. Like, it’s one of those things you order at a restaurant because it just sounds too fussy to make at home, right? But then one day, I had this butternut squash staring me down in the kitchen, and I thought, “Why not?” So, I went for it. And, you know what? It wasn’t hard at all. In fact, it was kinda therapeutic, just stirring and adding stock little by little. My husband walked by a few times, giving me that “Are you sure this is going to work?” look. But by the end, the kitchen smelled amazing—like sage and garlic had been dancing around. When I put the bowl in front of him, he took one bite and was like, “Wait, you made this?” I couldn’t help but feel a little proud. My kid even cleaned their plate, and that’s saying something.
What makes this Creamy Butternut Squash Risotto truly special?
This risotto is seriously the best of both worlds. It’s creamy and rich, but the butternut squash gives it this nice, natural sweetness that’s just… yum. And the way the sage cuts through with that earthy flavor? It’s like a cozy blanket in food form. Plus, the whole process is kinda soothing, like a little kitchen meditation. You’ll feel like a total pro when you pull it off, even though it’s really just some simple ingredients doing all the heavy lifting. So, if you’re looking for something to impress but also want to keep it real easy, this is your go-to.
What You Need To Make This Creamy Butternut Squash Risotto Recipe?
Butternut Squash: Okay, this is where the magic happens. The butternut squash brings this lovely sweetness that balances the savory stuff going on in the risotto. I usually grate it or chop it up pretty fine so it just melts right into the dish. If you’re not feeling up to peeling and cutting a whole squash (because who has time for that sometimes?), the pre-cut version from the store is totally fine. No shame in making life a little easier, right?
Arborio Rice: This is the risotto rice—the one that makes it all creamy and dreamy. Arborio is loaded with starch, so as you slowly cook it and add the stock, it creates that signature risotto texture we all love. If you try to swap in regular rice, it just won’t cut it. Arborio is like the secret weapon here. Trust me, it’s worth it.
Sage: Sage is one of those herbs that just feels like fall, doesn’t it? It’s earthy, kind of woodsy, and pairs perfectly with the sweetness of the squash. You don’t need a ton—a little goes a long way—but that bit of sage really ties everything together. It’s like that friend who’s always there to keep the group chat grounded, you know?
Chicken Stock: The stock is the key to making the risotto creamy without adding any actual cream. I like to use good quality chicken stock (homemade if I’m feeling ambitious, but store-bought totally works too). The key is keeping it warm—adding cold stock to the rice would just slow everything down, and we’re going for smooth and creamy here, not a broken mess.
Parmesan Cheese: And then there’s Parmesan, because what’s risotto without a little cheese? It adds that salty, umami kick that rounds out all the flavors. Freshly grated is best, but if you’ve only got the pre-grated stuff on hand, no worries. Just toss it in right at the end, off the heat, so it melts into the risotto and makes it even creamier. Perfection.
Steps To Make Creamy Butternut Squash Risotto:
First things first, grab a deep skillet or a pot and heat up the olive oil over medium heat. Toss in the chopped onion, sprinkle with some salt and pepper, and let it cook for about 4 minutes. You want the onion to soften up but not get too brown—just soft and a little translucent.
Next, throw in the sage. Just let it sizzle for about a minute. You’ll know it’s ready when the kitchen starts to smell like you’ve lit one of those fancy fall candles—except this is the real deal.
Now, add in the grated butternut squash and minced garlic. Stir it all together and let that cook for another 3 minutes. The garlic should get all fragrant, and the squash will start to soften up, which is exactly what we want.
While that’s happening, get your chicken stock warming up in a separate pot. Just keep it at a low simmer—you’ll be adding it to the risotto little by little, and it’s important that it stays warm so it doesn’t slow down the cooking process.
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Time to add the Arborio rice to your veggie mixture. Stir it around for about 3 minutes, just until the rice looks a bit chalky. This is key because it helps the rice release all that creamy starch later on.
Now comes the fun part—pour in the white wine! This deglazes the pan, which basically just means it’s picking up all those flavorful bits stuck to the bottom. Let the wine cook off for about 3 minutes. It should almost disappear, but it leaves behind this great depth of flavor.
Alright, now for the risotto magic. Start adding the hot chicken stock to the rice one ladleful at a time. Stir constantly, and don’t add more stock until the last bit has been absorbed by the rice. This process takes time, but trust me, it’s worth it. The slower you go, the creamier the risotto gets. Just keep adding, stirring, and absorbing until all the stock is gone. It’ll take a little patience, but consider this your moment of zen for the day.
Once all the stock is absorbed and the rice is tender, remove the pan from the heat. Stir in that freshly grated Parmesan. The cheese will melt right in, making the risotto even creamier and richer. Give it a quick taste and adjust the salt and pepper if you need to.
Serve it up immediately, and get ready for everyone at the table to ask for seconds—because they totally will.
Tip:
Here’s the thing about making risotto—it’s all about taking your time. Patience is key, and I know that can sound frustrating when you’re hungry, but trust me on this. When you’re adding the stock, do it one ladleful at a time, and wait until each bit is fully absorbed before adding more. This slow process is what makes the rice release its starch, which gives you that signature creaminess. Stirring gently is also super important—you’re not whipping it up, just keeping things moving so the rice doesn’t stick to the bottom of the pan. And here’s a little tip for when you add the Parmesan: take the pan off the heat first. This prevents the cheese from clumping and gives you that smooth, silky finish. It’s these little steps that turn a good risotto into an amazing one. So yeah, slow and steady really does win the risotto race!
Frequently Asked Questions:
Can I use another type of rice if I don’t have Arborio?
I totally get it if you don’t have Arborio on hand, but for risotto, it’s pretty essential. Arborio is a short-grain rice that’s packed with starch, which is what makes risotto creamy without adding actual cream. If you swap in regular long-grain rice, you won’t get that same creamy texture, so I’d recommend sticking with Arborio if you can.
Can I make this risotto ahead of time and reheat it?
You can, but risotto is one of those dishes that’s best eaten fresh. The texture might change a bit when reheated—it can get a little sticky and lose some of that creamy goodness. But if you do need to reheat it, add a splash of chicken stock or water to help loosen it up, and warm it gently on the stove.
What’s a good wine substitute if I don’t drink alcohol?
No worries if you want to skip the wine! You can totally substitute it with a little extra chicken stock. If you still want a touch of that brightness that wine brings, you can add a splash of lemon juice or even a little white wine vinegar (just a tiny bit!). It’ll still taste delicious!
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Planning to try this recipe soon? Pin it for a quick find later!
Creamy Butternut Squash Risotto
Ingredients
- 2 tablespoons of extra virgin olive oil
- 1 medium onion chopped
- Salt and pepper to taste
- 2 tablespoons of fresh sage chopped
- 1 small butternut squash peeled, seeded, and either grated or finely chopped
- 1 clove of garlic minced
- 4 cups of chicken stock
- 1 1/2 cups of Arborio rice
- 1 cup of dry white wine
- 1/2 cup of freshly grated Parmesan cheese
Instructions
- Start by warming up the olive oil in a large, deep skillet or pot over medium heat. Once it’s nice and hot, toss in your chopped onion and sprinkle in some salt and pepper. Let that cook for about 4 minutes—just enough to soften the onion without browning it. You’re looking for that lovely sweet onion aroma to fill the kitchen.
- Next, add in the fresh sage. Stir it around for about a minute to let its earthy flavor soak into the oil.
- Then, go ahead and add the grated butternut squash and minced garlic. Give everything a good stir and let it cook for another 3 minutes, until the squash starts to soften and the garlic becomes fragrant (you’ll smell it!).
- While all that magic is happening, warm up your chicken stock in a separate saucepan over low heat. Keep it at a simmer because you’re going to need it hot in just a bit.
- Now, add the Arborio rice to your skillet and stir it for around 3 minutes. You’ll notice the rice getting a little chalky—this is exactly what you want. It’s the trick to getting that creamy texture you love in risotto.
- Once the rice is prepped, pour in the white wine to deglaze the pan, scraping up any bits that have stuck to the bottom. Let that simmer for about 3 minutes, allowing the wine to mostly evaporate.
- Now, the real work begins: slowly add your hot chicken stock to the rice mixture, one ladleful at a time. Stir gently and let the rice absorb the liquid before adding more. Don’t rush it—this is where the enchantment happens. Keep going until all the stock is absorbed, and your risotto has that beautiful creamy consistency.
- Finally, once all the stock is incorporated and the rice is tender, remove the pot from the heat and stir in your Parmesan cheese. And there you have it—perfectly creamy butternut squash risotto!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
