This butternut squash risotto is a wonderfully tasty fall-inspired meal that is creamy, comforting, and packed with flavor! It can easily be served as an appetizer, side dish, or main course! Either way, it is a perfectly cozy dish to enjoy any night of the week.

Butternut Squash Risotto Recipe

I love whipping up some warm and creamy risotto any time of year! This delicious variation uses butternut squash puree in order to add some warm fall flavors!

If you’ve never made risotto before, don’t let it intimidate you. Follow along and I’ll show you exactly how to make it!

If you want to learn more about the best technique for preparing risotto, take a look at my guide on how to make risotto!

🥘 Butternut Squash Risotto Ingredients

You can buy butternut squash puree or simply make it yourself! Make sure you grab Arborio rice or another variety that works well for risotto.

  • Chicken Broth - 3 cups of chicken broth. You can swap it out for vegetable broth for a vegetarian recipe.Butternut Squash Puree - 1 cup of butternut squash puree.Oil - 1 teaspoon of extra virgin olive oil (EVOO). This is my preferred oil, but you can exchange it for your favorite neutral-tasting oil. Garlic - 3 teaspoons of minced garlic (or about 3 cloves). Onion - ¼ cup of yellow or white onion, chopped.Arborio Rice - 1 cup of Arborio rice. For more great options, check out my post about the best rice for risotto. White Wine (optional) - 2 ounces of dry white wine. If you want to omit the wine, simply use more broth. Salt & Pepper - ¼ teaspoon of both salt and pepper to taste.Sage - ¼ teaspoon of ground sage.Parmesan - ¼ cup of freshly grated Parmesan cheese.Cream cheese - 2 ounces of room temperature cream cheese. Alternatively, you can use mascarpone.

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

🔪 How To Make Butternut Squash Risotto

While risotto does have a technique, it is not difficult to learn! Just grab a saucepan, skillet, and wooden spoon to begin!

You’ll have about 4 servings of risotto, depending on if you want to serve it as an entree or a side dish!

Simmer Broth

  • Combine. In a large saucepan over medium-high heat, add 3 cups of chicken broth and 1 cup of butternut squash puree. Stir to combine.Heat broth. Heat over medium-high until the broth mixture just begins to bubble then reduce the heat to simmer. Hold the broth at a simmer over low heat while you prepare the rest of the risotto.

Prepare Risotto

  • Saute garlic and onion. In a separate, large skillet heat 1 teaspoon of extra virgin olive oil (EVOO) over medium heat. Add in 3 teaspoons of garlic and ¼ cup of diced onion and cook until softened, about 2 minutes.Add rice. Next, add in 1 cup of Arborio rice to the pan with the garlic and onion and cook for 1-2 minutes, stirring occasionally.Deglaze the pan. To deglaze the pan, add in the 2 ounces of white wine (or more broth) and use a wooden spoon to scrape any browned bits off of the bottom of the pan. Stir frequently for 1 minute.Slowly add broth. Next, ladle 1 cup of the broth and squash mixture into the pan with the rice. Stir occasionally and allow the rice to absorb the liquid. Continue to ladle in the broth mixture in ½-cup increments, giving the rice time to absorb the liquid in between each addition. Stir in the ¼ teaspoon each of salt, pepper, and ground sage.Continue cooking. After about 15 minutes of cooking, the rice will absorb liquid more slowly so you can reduce your increments to ¼-cup ladles. Begin checking the rice at about 15-16 minutes for an al dente texture. You want the rice to be soft on the outside but still have a somewhat firm center.Add cheeses. Once the rice has reached your desired consistency, remove the pan from the heat and add in ¼ cup of Parmesan cheese and 2 ounces of softened cream cheese. Stir until melted and well distributed.Serve. Serve immediately while warm (and in a warm bowl or pasta plate).

Serve your risotto with some air fryer asparagus and baked scallops! For more ideas, take a look at this list of what to serve with risotto! Enjoy!

💭 Angela’s Tips & Recipe Notes

  • For a vegetarian version, swap out the chicken broth for vegetable broth!When starting your risotto, go ahead and set out the cream cheese as it needs 15-20 minutes to come to room temperature. If you want to omit the wine, you can deglaze the pan with more broth. The constant stirring helps to loosen the starch from the rice, which is what creates the creamy texture that risotto is known for!

🥡 Storing & Reheating

Keep your risotto in an airtight container in the fridge for up to 5 days.

Reheating Butternut Squash Risotto

To reheat your risotto add a ¼ cup of broth to a saucepan and bring it to a boil. Add in your risotto and stir until it is warmed all the way through. If it is too thick, add more broth as needed.

Can I Make This Risotto Vegetarian? Absolutely! Instead of using chicken broth, you can switch to some vegetable broth! It will still taste just as delicious! What Goes Well With Butternut Squash Risotto? This fall-time side dish pairs well with a wide variety of entrees! Serve it with some bag roasted chicken, baked monkfish, or pan seared scallops! Can Butternut Squash Risotto Be Frozen? I don’t recommend freezing risotto. Risotto has a great creamy texture that can become grainy or altered when frozen.

🍚 Tasty Risotto Recipes

  • Prawn Risotto - If you love seafood, this prawn risotto needs to be at the top of your ‘must-try’ list!Crab Risotto - This crab risotto is a full meal in one dish!Parmesan Risotto - This classic risotto recipe can act as a base for any other risotto variety you like!Mushroom Risotto - This Gordon Ramsay recipe is packed with tender mushrooms and rich flavor!Fresh Pea & Mint Risotto - This delicious recipe features fresh peas and mint oil!Lobster Risotto - For an elegant and sophisticated risotto variation, try out this delicious lobster risotto!

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 2 reviews

Butternut Squash Risotto

This butternut squash risotto is a wonderfully tasty fall-inspired meal that is creamy, comforting, and packed with flavor! It can easily be served as an appetizer, side dish, or main course! Either way, it is a perfectly cozy dish to enjoy any night of the week.

Author | Angela

Servings: 4 servings Calories: 306kcal Prep 5 minutes Cooking 20 minutes Total Time 25 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 3 cups chicken broth▢ 1 cup butternut squash puree▢ 1 teaspoon olive oil (extra virgin)▢ 3 teaspoon garlic (minced)▢ ¼ cup yellow onion (or white onion, chopped)▢ 1 cup Arborio rice▢ 2 oz dry white wine (optional - *see note)▢ ¼ teaspoon each, salt & pepper (to taste)▢ ¼ teaspoon ground sage▢ ¼ cup Parmesan cheese (freshly grated)▢ 2 oz cream cheese (softened, at room temperature, or mascarpone - *see note)

InstructionsIn a large saucepan over medium-high heat, add your broth and butternut squash puree. Stir to combine.3 cups chicken broth, 1 cup butternut squash pureeHeat over medium-high until the broth mixture just begins to bubble then reduce the heat to simmer. Hold the broth at a simmer over low heat while you prepare the rest of the risotto.In a separate, large skillet heat your extra virgin olive oil (EVOO) over medium heat. Add in the garlic and onion and cook until softened, about 2 minutes. 1 teaspoon olive oil, 3 teaspoon garlic, ¼ cup yellow onionNext, add in your Arborio rice to the pan with the garlic and onion and cook for 1-2 minutes, stirring occasionally. 1 cup Arborio riceTo deglaze the pan, add in the 2 ounces of white wine (or more broth) and use a wooden spoon to scrape any browned bits off of the bottom of the pan. Stir frequently for 1 minute. 2 oz dry white wineNext, ladle 1 cup of the broth and squash mixture into the pan with the rice. Stir occasionally and allow the rice to absorb the liquid. Continue to ladle in the broth mixture in ½-cup increments, giving the rice time to absorb the liquid in between each addition (*see note). Stir in the salt, pepper, and ground sage.¼ teaspoon each, salt & pepper, ¼ teaspoon ground sageAfter about 15 minutes of cooking, the rice will absorb liquid more slowly so you can reduce your increments to ¼-cup ladles. Begin checking the rice at about 15-16 minutes for an al dente texture. You want the rice to be soft on the outside but still have a somewhat firm center. Once the rice has reached your desired consistency, remove the pan from the heat and add in the Parmesan cheese and softened cream cheese. Stir until melted and well distributed.¼ cup Parmesan cheese, 2 oz cream cheeseServe immediately while warm (and in a warm bowl or pasta plate). Equipment You May NeedSaucepanWooden SpoonMeasuring Cups Notes For a vegetarian version, swap out the chicken broth for vegetable broth! When starting your risotto, go ahead and set out the cream cheese as it needs 15-20 minutes to come to room temperature.  If you want to omit the wine, you can deglaze the pan with more broth.  The constant stirring helps to loosen the starch from the rice, which is what creates the creamy texture that risotto is known for! To store: Keep your risotto in an airtight container in the fridge for up to 5 days. To reheat: To reheat your risotto add a ¼ cup of broth to a saucepan and bring it to a boil. Add in your risotto and stir until it is warmed all the way through. If it is too thick, add more broth as needed.

NutritionCalories: 306kcal (15%) | Carbohydrates: 47g (16%) | Protein: 8g (16%) | Fat: 8g (12%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 22mg (7%) | Sodium: 948mg (41%) | Potassium: 248mg (7%) | Fiber: 2g (8%) | Sugar: 3g (3%) | Vitamin A: 3964IU (79%) | Vitamin C: 9mg (11%) | Calcium: 121mg (12%) | Iron: 3mg (17%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! butternut squash, butternut squash risotto, risotto Course Appetizer, Main Course, Side DishCuisine Italian

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Absolutely! Instead of using chicken broth, you can switch to some vegetable broth! It will still taste just as delicious!

What Goes Well With Butternut Squash Risotto? This fall-time side dish pairs well with a wide variety of entrees! Serve it with some bag roasted chicken, baked monkfish, or pan seared scallops!

Can Butternut Squash Risotto Be Frozen? I don’t recommend freezing risotto. Risotto has a great creamy texture that can become grainy or altered when frozen.

This fall-time side dish pairs well with a wide variety of entrees! Serve it with some bag roasted chicken, baked monkfish, or pan seared scallops!

I don’t recommend freezing risotto. Risotto has a great creamy texture that can become grainy or altered when frozen.

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

5 from 2 reviews

Butternut Squash Risotto

Author | Angela

Servings: 4 servings

Calories: 306kcal

Prep 5 minutes

Cooking 20 minutes

Total Time 25 minutes

Ingredients US CustomaryMetric1x2x3x▢ 3 cups chicken broth▢ 1 cup butternut squash puree▢ 1 teaspoon olive oil (extra virgin)▢ 3 teaspoon garlic (minced)▢ ¼ cup yellow onion (or white onion, chopped)▢ 1 cup Arborio rice▢ 2 oz dry white wine (optional - *see note)▢ ¼ teaspoon each, salt & pepper (to taste)▢ ¼ teaspoon ground sage▢ ¼ cup Parmesan cheese (freshly grated)▢ 2 oz cream cheese (softened, at room temperature, or mascarpone - *see note)

InstructionsIn a large saucepan over medium-high heat, add your broth and butternut squash puree. Stir to combine.3 cups chicken broth, 1 cup butternut squash pureeHeat over medium-high until the broth mixture just begins to bubble then reduce the heat to simmer. Hold the broth at a simmer over low heat while you prepare the rest of the risotto.In a separate, large skillet heat your extra virgin olive oil (EVOO) over medium heat. Add in the garlic and onion and cook until softened, about 2 minutes. 1 teaspoon olive oil, 3 teaspoon garlic, ¼ cup yellow onionNext, add in your Arborio rice to the pan with the garlic and onion and cook for 1-2 minutes, stirring occasionally. 1 cup Arborio riceTo deglaze the pan, add in the 2 ounces of white wine (or more broth) and use a wooden spoon to scrape any browned bits off of the bottom of the pan. Stir frequently for 1 minute. 2 oz dry white wineNext, ladle 1 cup of the broth and squash mixture into the pan with the rice. Stir occasionally and allow the rice to absorb the liquid. Continue to ladle in the broth mixture in ½-cup increments, giving the rice time to absorb the liquid in between each addition (*see note). Stir in the salt, pepper, and ground sage.¼ teaspoon each, salt & pepper, ¼ teaspoon ground sageAfter about 15 minutes of cooking, the rice will absorb liquid more slowly so you can reduce your increments to ¼-cup ladles. Begin checking the rice at about 15-16 minutes for an al dente texture. You want the rice to be soft on the outside but still have a somewhat firm center. Once the rice has reached your desired consistency, remove the pan from the heat and add in the Parmesan cheese and softened cream cheese. Stir until melted and well distributed.¼ cup Parmesan cheese, 2 oz cream cheeseServe immediately while warm (and in a warm bowl or pasta plate).

Equipment You May NeedSaucepanWooden SpoonMeasuring Cups

Notes For a vegetarian version, swap out the chicken broth for vegetable broth! When starting your risotto, go ahead and set out the cream cheese as it needs 15-20 minutes to come to room temperature.  If you want to omit the wine, you can deglaze the pan with more broth.  The constant stirring helps to loosen the starch from the rice, which is what creates the creamy texture that risotto is known for! To store: Keep your risotto in an airtight container in the fridge for up to 5 days. To reheat: To reheat your risotto add a ¼ cup of broth to a saucepan and bring it to a boil. Add in your risotto and stir until it is warmed all the way through. If it is too thick, add more broth as needed.

Nutrition

Calories: 306kcal (15%) | Carbohydrates: 47g (16%) | Protein: 8g (16%) | Fat: 8g (12%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 22mg (7%) | Sodium: 948mg (41%) | Potassium: 248mg (7%) | Fiber: 2g (8%) | Sugar: 3g (3%) | Vitamin A: 3964IU (79%) | Vitamin C: 9mg (11%) | Calcium: 121mg (12%) | Iron: 3mg (17%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Appetizer, Main Course, Side DishCuisine Italian

US CustomaryMetric