This always rich and warming Roasted Butternut Squash Risotto is the perfect meal for fall. Caramelized squash, creamy and tender rice, and fresh sage come together to form dreamy and heavenly flavors in every bite.
Lucky for you, I have a risotto recipe for every season! This Pea Risotto with Prosciutto & Mascarpone is perfect for summer while my Pumpkin Risotto with Goat Cheese will warm you up during winter.
I can never turn down risotto. This luscious and creamy rice dish is so rich and impossible to resist!
This easy roasted butternut risotto is made with comforting fall flavors to warm you up when the cold weather arrives. Featuring roasted butternut squash, arborio rice, fresh sage, and grated parmesan, this is the best risotto recipe to make the moment squash season hits.
Butternut squash has a natural buttery, earthy, and nutty flavor. This makes it the perfect companion to creamy dishes like this risotto recipe, as well as soups, curries, and pasta dishes.
It’s the best ingredient for fall cooking!
You don’t need to be intimidated by homemade risotto recipes either. The process is very easy and actually quite relaxing! Standing over a warm stove while constantly stirring the warm and creamy mixture?
It’s like meditation, except you get to eat when you’re done. What could be better than that?
Table of Contents
Ingredients needed
- Butternut squash
- Extra virgin olive oil
- Bone broth – Or, chicken stock, vegetable broth, or try swapping in this parmesan broth.
- Butter
- Shallot – You could also use half a small onion.
- Garlic
- Dry white wine – Or, dry vermouth. Here are the best white wines for cooking.
- Parmesan cheese
- Fresh sage leaves
- Salt and pepper
How to make it
Roast Squash
Season cubed butternut squash with olive oil, salt, and pepper. Layer them on a baking sheet and roast in the oven until the squash is fork tender.
Simmer Broth
Meanwhile, bring the bone broth to a simmer on the stove. Warm broth is essential to an evenly cooked risotto, so don’t skip this step!
Saute Aromatics
Saute the shallot in a heavy pot with butter. Next, add the garlic. Once both are soft and fragrant, add the rice to the pot and stir it constantly for 1 minute.
Make the Risotto
Pour the wine into the pot and cook until the rice has absorbed the liquid. Next, stir in ⅓ of the roasted squash.
Stir ½ cup of warm broth into the rice until it’s absorbed. Repeat this step until the rice is tender and has a creamy texture.
Finish the risotto by stirring the remaining roasted squash, parmesan, and sage into the rice and season with salt and pepper. Serve immediately and enjoy!
Tips for making it
- Dry vermouth can be used interchangeably with white wine. Generally, it’s more affordable than white wine and will keep in your cupboard for a long time.
- If you’d prefer to make risotto without alcohol, replace the white wine or vermouth with non-alcoholic white grape juice or omit it and use warm broth in its place.
- Not sure how to tell risotto is done cooking? The best way to check is by tasting it! Take a bite in the last 5 to 10 minutes of the cook time. The grains should still have a slight bite to (al dente) and not taste mushy.
- Another way to tell risotto is done cooking is by dragging a wooden spoon or spatula along the bottom of the pot. If the risotto slowly fills in the empty space, it should be good to go.
- No fresh sage at home? Feel free to swap it with fresh rosemary or thyme instead.
- Top each serving of butternut risotto with crispy fried sage, prosciutto crisps, goat cheese, or more freshly grated parmesan.
How to make ahead & reheat
- To store: Keep any leftover risotto in an airtight container in the refrigerator for up to 3 days.
- To reheat: Place the leftovers into a pan with a bit of extra broth and heat over medium heat until warmed through.
Here’s a full post with my tips on how to reheat risotto.
Recipe FAQs
No need. Dry vermouth can be used interchangeably with white wine. Generally, it’s more affordable than white wine and will keep in your cupboard for a long time. But, if you’d prefer to make risotto without alcohol altogether, simply replace it with non-alcoholic white grape juice or omit it and use extra warm broth in its place.
Yes! Simply swap out the butter for vegan butter and leave out the parmesan entirely or swap in a vegan cheese or nutritional yeast it its place.
Unfortunately, no. You need to use a starchy, short grain rice for risotto. The most common rice to use is arborio rice, but you can also use Carnaroli rice, sushi rice, or any short grain rice. Long grain rices like basmati or jasmine rice will not work because they don’t have enough starch in them.
What to serve with butternut squash risotto
- MORE → 35+ EASY side dishes for risotto!
Wine pairings for butternut squash risotto
- The vibrant citrus notes in Chardonnay will pair well with the natural buttery and rich roasted squash.
- The effervescence of Champagne, Cava, and Prosecco complements the rich and creamy flavors.
- An acidic Pinot Gris will cut through a rich risotto and lend a brightening essence to the dish.
More risotto recipes
More butternut squash recipes
Did you try this roasted butternut squash risotto recipe?
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Full Recipe
Roasted Butternut Squash Risotto
Equipment
Ingredients
- 1 pound butternut squash (peeled, seeded and cut in 1/2 inch cubes (about 4 cups))
- 2 Tablespoons extra virgin olive oil
- 6 cups bone broth (or chicken stock)
- 3 Tablespoons butter
- 1 large shallot (minced (about ½ cup))
- 3 cloves garlic (minced)
- 1 ½ cups Arborio rice
- ½ cup dry white wine ( or dry vermouth)
- ½ cup grated parmesan cheese
- 2 teaspoons chopped fresh sage
- Salt and pepper (to taste)
Instructions
- Preheat the oven to 400-degrees. Cover a baking sheet with foil. Toss the squash with the olive oil season with salt and pepper. Spread on the baking sheet in an even, single layer. Place in the oven and roast for 25-30 minutes, tossing once, until tender. Set aside.
- Bring the broth to a simmer in a medium saucepan.
- Heat the butter in a wide, heavy pot over medium-low heat. Cook the shallot until softened, 2-3 minutes. Add the garlic and cook 30 seconds longer, until fragrant.
- Add the rice and cook, stirring constantly, for 1 minute.
- Add wine and stir until absorbed, about 1 minute.
- Add about ⅓ of the roasted squash to the pot. Then, using a ladle, stir in 1/2 cup warm broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding warm broth, one ladle at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 20-25 minutes.
- Stir in the remaining roasted squash, parmesan and sage, and season with salt and pepper, to taste. Enjoy!
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