Creamy Roasted Butternut Squash Risotto Recipe | Cozy Fall Comfort Food
Velvety risotto meets sweet roasted butternut squash in this creamy, comforting dish. Topped with Parmesan and fresh herbs, it’s the perfect cozy recipe for fall evenings, holiday gatherings, or anytime you crave rich, flavorful comfort food.
Equipment
- Large skillet or Dutch oven
- Baking sheet
- Wooden spoon
- Ladle
- Sharp knife & cutting board
Ingredients
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 tbsp olive oil
- 1 tbsp butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1½ cups Arborio rice
- 5 cups vegetable or chicken broth (kept warm)
- ½ cup dry white wine (optional)
- ½ cup grated Parmesan cheese
- Salt & pepper to taste
- Optional garnish: crispy sage leaves, toasted walnuts, drizzle of olive oil
Instructions
- Roast squash: Toss cubes with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25–30 minutes until caramelized.
- Sauté base: In a skillet, melt butter. Add onion and garlic, cooking until softened. Stir in Arborio rice and toast lightly.
- Deglaze: Add wine (if using) and cook until absorbed.
- Add broth gradually: Ladle in warm broth one cup at a time, stirring often. Allow rice to absorb liquid before adding more. Continue for 18–20 minutes until rice is creamy and al dente.
- Combine: Stir in roasted squash and Parmesan. Adjust seasoning.
- Finish: Garnish with crispy sage, nuts, or olive oil. Serve warm.
Notes
- For extra depth: Roast squash instead of steaming.
- Make-ahead: Roast squash in advance; cook risotto fresh for best texture.
- Variations: Try vegan cheese, add pancetta, or sprinkle nutmeg for warmth.
- Tip: Always use warm broth and stir consistently for silky risotto.