Butternut Squash Italian Risotto (Printable)

Creamy risotto with roasted butternut squash, Arborio rice, and Parmesan cheese for a comforting meal.

# Ingredient List:

→ Vegetables

01 - 1 medium butternut squash (approximately 2 lbs), peeled, seeded, and diced into 0.4 inch cubes
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Grains

04 - 1½ cups Arborio rice

→ Liquids

05 - 5 cups vegetable broth, kept warm
06 - ½ cup dry white wine

→ Dairy

07 - ½ cup freshly grated Parmesan cheese
08 - 3 tbsp unsalted butter

→ Oils & Seasonings

09 - 2 tbsp olive oil
10 - 1 tsp fresh thyme leaves (or ½ tsp dried)
11 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Preheat oven to 400°F. Toss diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking tray and roast for 20 to 25 minutes, stirring once, until tender and lightly caramelized.
02 - Heat remaining 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over medium heat. Add onion and cook for 3 to 4 minutes until softened. Add garlic and thyme, and cook for 1 more minute.
03 - Stir in Arborio rice and cook for 2 minutes, stirring constantly, until the edges become translucent.
04 - Pour in white wine and simmer while stirring until mostly absorbed.
05 - Add warm vegetable broth one ladle (about ½ cup) at a time, stirring frequently and allowing most of the liquid to absorb before adding more. Continue this process for 18 to 20 minutes until the rice is creamy and al dente.
06 - Reserve a handful of roasted squash cubes for garnish and gently fold the remaining squash into the risotto.
07 - Remove from heat and stir in Parmesan cheese and remaining butter. Season with salt and freshly ground black pepper to taste.
08 - Serve immediately, garnished with reserved roasted squash and additional Parmesan if desired.

# Expert Tips:

01 -
  • It's a complete meal that feels fancy but comes together in under an hour, perfect for weeknight dinners when you want to impress yourself
  • The roasted butternut squash becomes deeply caramelized and sweet, balancing the savory Parmesan in a way that feels like comfort food and elegance combined
  • Unlike some risottos that feel heavy, this one is bright and seasonal, leaving you satisfied but not weighed down
02 -
  • The broth must stay warm—I learned this the hard way when I used cold broth from the fridge and ended up with rice that cooked unevenly and tasted undercooked in spots. Now I keep a small pot simmering with the broth throughout the cooking process.
  • Don't walk away from the stove. Risotto needs attention and stirring. When I tried to multitask and look away for five minutes, the rice on the bottom scorched slightly. The constant gentle stirring is what creates the creaminess, not some secret ingredient.
  • Undercook the rice slightly if you're unsure—it will continue to soften slightly as it sits. Overcooked risotto turns into porridge, and there's no fixing it.
03 -
  • Keep your broth warm in a separate pot the entire time—this is non-negotiable for even cooking and proper texture development
  • The standing time between broth additions is deliberate, not something to rush. The gentle stirring allows the rice to release its starch gradually, creating that signature creamy texture without any cream

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