Butternut Squash Risotto

Butternut Squash Risotto is so creamy and delicious, an Italian rice dish made with butternut squash puree and Parmigiano-Reggiano.

Butternut Squash Risotto is so creamy and delicious, an Italian rice dish made with butternut squash puree and Parmigiano-Reggiano.Butternut Squash Risotto

We love risotto, it’s one of those meals that make you feel like you’re eating out in a fancy restaurant, or that you know you’re way around the kitchen. Truth is, it’s really not complicated at all, it just requires patience. Some of my favorite risotto recipes are Spring Asparagus Risotto, Creamy Mushroom Risotto, Seared Scallops over Wilted Spinach Parmesan Risotto and this grain-free Carrot “Rice” Leek and Bacon Risotto.

Butternut Squash Risotto is so creamy and delicious, an Italian rice dish made with butternut squash puree and Parmigiano-Reggiano.

Making risotto is a labor of love. You have to be patient, stirring the rice and adding more broth a little at a time. But in the end you get a delicious restaurant quality dish that you can proudly say you made yourself, without all the added butter you would get if you ate this dish out.

I started with some homemade squash puree which I simply made by boiling the butternut squash in broth or water, then pureeing in the blender. You can use the rest for this Spaghetti with Creamy Butternut Leek Pasta later in the week.

It’s also really filling, one serving will fill easily you up. You can also serve it with a salad on the side, or as a side dish with fish, pork or chicken. As a side dish, reduce the serving size 1/2 cup per person.

I like to keep a good cheese such as Pecorino Romano or Parmigiano-Reggiano on hand. Then grate it myself when I need it. A good cheese has an intense flavor you just can’t get from the grated parmesan cheese sold on the shelves of the supermarket.

How To Make Butternut Squash Risotto

A rich and creamy Italian rice risotto dish made with butternut squash puree, white wine, Parmigiano-Reggiano and topped with a little fresh arugula.
Butternut Squash Risotto is so creamy and delicious, an Italian rice dish made with butternut squash puree and Parmigiano-Reggiano.

More Butternut Squash Recipes

A rich and creamy Italian rice risotto dish made with butternut squash puree, white wine, Parmigiano-Reggiano and topped with a little fresh arugula.
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4.5 from 6 votes
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Butternut Squash Risotto

7
7
7
SP
249 Cals 7.5 Protein 45 Carbs 3 Fats
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Yield: 4 servings
COURSE: Dinner, Side Dish
CUISINE: Italian
A rich and creamy Italian rice risotto dish made with butternut squash puree, white wine, Parmigiano-Reggiano and topped with a little fresh arugula.

Ingredients

  • 3 cups fat free low-sodium chicken broth, use vegetable broth for vegetarian
  • 1 cup butternut squash puree*
  • 1 tsp butter or olive oil
  • 3 cloves garlic, chopped
  • 1/4 cup shallots, chopped
  • 1 cup arborio rice
  • 2 oz dry white wine
  • 1 tbsp fresh sage, minced
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • salt and fresh cracked pepper, to taste
  • 2 cups fresh baby arugula, for garnish

Instructions

  • In a large saucepan, heat broth and butternut squash puree over medium-high heat. When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
  • In a large heavy saucepan over medium heat, heat oil or butter until melted. Add shallots, garlic and rice; saute until the rice is well coated with oil or butter, about 3 minutes. Add the wine and sage and stir until it is absorbed.
  • Add a ladleful of the simmering stock; wait until it is absorbed before adding another ladleful stirring gently and almost constantly. Stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid.
  • Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center and all the stock is used, about 25-30 minutes from the time you started.
  • When all the liquid is absorbed, stir in the grated cheese and remove from heat. Serve immediately and top with baby arugula and extra grated cheese if desired.

Video

Notes

To make butternut squash puree, boil the squash until tender, then transfer to the blender and blend until smooth.

Nutrition

Serving: 1scant cup, Calories: 249kcal, Carbohydrates: 45g, Protein: 7.5g, Fat: 3g, Saturated Fat: 1.5g, Cholesterol: 5mg, Sodium: 461mg, Fiber: 1g, Sugar: 1g
Blue Smart Points: 7
Green Smart Points: 7
Purple Smart Points: 7
Points +: 7
Keywords: Butternut Squash Risotto, easy risotto recipes, healthy risotto, risotto recipe, squash risotto

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152 comments

  1. Ended up needing a little more cooking liquid but so so so creamy and delicious!! Hit at our house! 

  2. For a vegetarian version, can you use Vegie Broth?

  3. Absolutely delicious. Restaurant quality recipe. Thank you! Really elevated my garden squash 🙂

  4. This was my first time ever making risotto and it was SO delicious! I’ll be making it again and I plan to try some variations like pumpkin and sweet potatoes! 

  5. I made this tonight and it was great!
    Served it with sautéed sea scallops.
    A great healthy meal!

  6. I made this for my family tonight and it did not go over well. My wife and I thought it was just ok, but my two boys could hardly stomach it. They only ate a couple bites. Everyone’s tastes are different i suppose. I make a more “conventional” risotto occasionally that is awesome, so if I’m going to go through the trouble of making risotto, I will make that instead. Just wanted to try this because we’re on WW.

  7. Is there something I could substitute Parmigiano-Reggiano for that is dairy free?

  8. Has anyone adapted this to the Instant Pot?

    • Set Instant Pot to Sauté (high) til hot.  Melt butter (I used 1 tablespoon) til it sizzles., then add shallots & garlic and sauté 2-3 minutes.
      Add rice, mix in and sauté about 1 minute.
      Add wine & sage, sauté until wine is mostly evaporated (about a minute).
      Turn off the pot and stir in chicken broth.
      Set pot to pressure cook for 6 minutes.  Natural release for 5 minutes, then quick release.
      Stir in cheese and let it sit a few minutes to thicken as the rice absorbs the liquid.  Stir again and serve.

      This is about the consistency of oatmeal after it thickens.  You could reduce the broth to 2 3/4  cup if you want it more solid.

    • *Add the puréed squash with the chicken broth,

      To prepare the squash in the Instant Pot:
      Peel, seed, and cut into about 1” pieces.
      Place on a vegetable steamer in the pot over 2 cups of water.
      Seal and set pressure cook for 3 minutes, natural release for 5-10 minutes, then vent the rest of the steam.
      Drain and purée the squash.  It will be very soft and easy to purée.

  9. Mine was definitely not creamy. Very sticky. Followed recipe exact. Question- when you make the squash puree, do you add liquid? I just added blended squash puree to the chicken broth.

  10. I don’t drink wine so is there something I could substitute for it or just go without? 

  11. Can you make this in a crockpot?

  12. What is the serving size? 1 cup or 1/2 cup?

  13. how do you get the squash puree? do you roast and then puree? or do you boil and then puree?

    • This in in the post: I started with some homemade squash puree which I simply made by boiling the butternut squash in broth or water, then pureeing in the blender.

      Personally, I roast my squash because I think it added more depth to the flavor

  14. I love this recipe!  It was a great hit at a family dinner. Have you ever done it in the instant pot?  Just curious 

  15. This risotto was delicious!  I made it for a family get-together and it was certainly a hit.  I was wondering if it an be done in the Instant Pot.  Has anyone tried that method?

  16. I have some fresh pumpkin purée – do you think I could use that instead of the butternut squash?

  17. Can you make this with quinoa? If so, how would you alter the recipe?

  18. Delicious!  This was perfect for the first cool, rainy day of Fall.  Prep all ingredients before starting dinner. This recipe needs a little attention, but it is worth the time. 

  19. You can also make this risotto in the Pressure Cooker! Just add cheese after it is done in the cooker! High Pressure for 6 minutes with a quick release! YUM!

  20. ^^*** forgot to mention I did not have shallot so used bacon instead for more flavor otherwise stayed true to your original recipe

  21. This turned out so great, very creamy but a tad sweet from the squash, will definitely make again

  22. I made this as a Thanksgiving side dish, and my nonna, whose specialty is risotto, couldn’t believe how well it came out! My mom also begged to keep the leftovers. Such a big win, as are all of your recipes. Thank you, thank you, thank you! 

  23. This was a winner! Added some ground sausage to make it a meal. Husband and I both loved it! 

  24. DO you boil the risotto first or does it cook in the above?

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  27. Could you substitute cauliflower rice for the Arborio rice?

  28. Can this be made a day ahead? If so, how would you suggest warming it up? Thank you. 

  29. Dearest Gina–can you adapt this for the Instant Pot? It’s my favorite recipe of yours, I make it often, and I am now the excited owner of an Instant Pot. That would be so amazing! I hear risotto takes no time at all for the Instant Pot. xo

  30. I made this last night in my Instant Pot. It worked great. I found a recipe for risotto for the Instant Pot and adapted yours to work. It turned out beautifully! I love making risotto but nice to have a quick way to do it without all of the watching and stirring. Took 8 min in the Instant Pot. I wasn’t sure about my family and butternut but they absolutely loved it! Definitely will make again! Thanks for the great recipe!

  31. Once again your recipes are awesome!!!  I made this for the first time tonight and it is so good!!  My 16 year old never had risotto before and he liked it too!!  Thank you!!

  32. I made this with pumpkin instead and it’s amazing with my leftover Thanksgiving turkey! Thanks!

  33. What is a good non-alcoholic substitute? 

  34. Don’t know why the ???are there I will definitely make it again!

  35. Will definitely make it again????

  36. Wow 1st time making risotto it can out great just was a little hard in center maybe I need to lower the gas next time so it takes longer. Although it took me 25 minutes. Thanks for sharing will definitely make it again????

  37. I made this last night.  A friend had given me a small butternut squash from her garden and I was dying to try it.  I made up the squash puree, but forgot to measure the 1 cup serving and used the whole thing, which was probably about 2+ cups.   It came out so good and super creamy.  It did take longer for the risotto to cook (maybe 45-55 minutes), but maybe the temp was too low.  Even with the extended time, it was well worth the wait and the stirring.  My granddaughter, who is an avid bread fan, went for seconds on the risotto instead of the bread.  That said it all 🙂  

    Gina, I always look for your recipes first when I’m searching for a dish, and I’m NEVER disappointed!  I actually made a batch of your Pumpkin Spiced Cream Cheese spread for my granddaughter to take home 🙂  You’re recipes are the best!

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  39. Are there any substitutes for the wine?

  40. I made this but my sauce ended up brown, not orange. Whoops!

  41. Could I substitute the rice with brown rice?

  42. Needed to use more broth, probably one more cup. Otherwise very good.

  43. This was delicious. I substituted the rice with quinoa and made about a half cup more of the broth mixture. Delicious!

  44. Can you replace the rice with quinoa? If so, do you know if that would affect the amount of points per serving? Thanks, this looks great!

  45. Any suggestions for how to reheat or repurpose the leftovers?

  46. Thanks for such a fantastic recipe! It was so tasty 😉

  47. This was FABULOUS! Did not have white wine…just used 2oz of chicken broth 🙂 Entire family gobbled it up! Thanks for sharing!

  48. Target sells frozen butternut squash already peeled and cut up in "steam and serve" bags–it worked great. The recipe was delicious as is, but I folded in some leftover shredded roasted chicken and a few toasted pinenuts–worked out great and made all that stirring worthwhile.

  49. is there something i can substitute the white wine with? or can i just omit it?

  50. Not water, broth is what I meant! 😀

  51. Absolutely delicious! I usually use 4 cups water per 1 cup rice and after trying this recipe with only 3, I will definitely do it with 4 next time. That is the only thing I would change. I didn't even have all of the ingredients (just the main ones) and it was STILL amazing! I used tyme, yum!

  52. This really turned out delicious! I found that I was out of sage, so I added in some diced scallions right at the end. Love the addition of the arugula as a garnish- gives you a nice little spicy bite!

    The one-cup serving was very filling, and the risotto is so delicious it seems that it would have 500 more calories than it does! This recipe is a winner, and I will definitely make again!

  53. Hi! I just searched "Paleo" on your site and noticed a lot of recipes (including this one) are listed as being paleo when they are not, and really couldn't be as far as I can tell with just a minor adjustment. I was just wondering if you had any suggestions on how to make this paleo or if it was a mistake. thanks!

  54. I made this on Tuesday! I was really worried that the rice would never thicken up. I kept thinking "are you sure you put ALL this both in?" But you did…and it worked. 🙂 Thanks for sharing!

  55. I'm trying to move to Meatless Monday, what would be good to go with this dish?

    Thanks,
    Sue

    PS I'm passing on all those Pinterest recipes- too much fat and not enough healthy food. Thanks for offering great choices.

  56. I've made this before and it is AMAZING…but in the essence of saving time, could you make this in a rice cooker?

  57. Hi! I’m new follower of your blog and would like to invite you to join me at my weekly Clever Chicks Blog Hop:

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    I hope you can make it!

    Cheers,

    Kathy Shea Mormino

    The Chicken Chick

  58. Would orzo work instead of rice?

  59. So yummy. My 18 month old didnt want to stop eating it!!! Thanks for all your great recipes.

  60. A-MAZ-ING!!! Valentines dinner was a hit and this was the star of the show, thank you!

  61. I'm so clumsy. I tried to make a risotto a few times in my life, but something always go wrong. 🙁 I gave up trying.

  62. That looks tasty! I've never made risotto but it's worth a shot!

  63. AMAZING!, Better that any risotto I ever had in any restaurant. Thanks for the recipe

  64. I'm going to make this with kabocha squash, I'm currently obsessed with them 🙂

  65. I made this last night? It was outstanding!

  66. I made this for dinner and wow!!!! How can this be allowed when I am on a diet!!! Love love love

  67. I made this for dinner tonight and it was absolutely wonderful! It took a great amount of self-control to keep from eating the entire thing. It was easy to make and I even put my extra portions of homemade butternut squash puree in the freezer for next time!

  68. What is a substitute for the white wine?

  69. YUM! I was trying to look if you answered this above…can you use brown rice instead? Or quinoa? Thoughts! YOU ROCK! 🙂

  70. Risotto is one of my absolute favorite dishes! So comforting and versatile!

  71. Perfect recipe and beautiful photos. It is not easy to make a good risotto and photograph it is even more difficult. compliments

  72. i love the idea of using butternut squash in this. it sounds so good!

  73. DO you think this would work for pumpkin? I have a megaton of canned pumpkin puree!

    • Yes! 🙂

    • I've made this twice, the first time with butternut squash and I just made it with pumpkin puree; it is also delicious!
      My only recommendation (something you may want to add to the recipe instructions) is that both times I've made it I ended up using almost 4 cups of stock + the 1 cup of puree in order to get it to the right tenderness. I even used the same brand of rice as in the picture above.

  74. Y'all. I made this last night and it is ridiculous. No taste sacrifice with this dish! Rich, cheesy, creamy-goodness taste. Wholesome, nutritious, and SKINNY ingredients. It really wasn't that hard to make. Ladling in the broth and stirring constantly was kind of therapeutic honestly. Thank you Gina, I wouldn't be able to do weight watchers without you!!

  75. I bet my whole family will love this. Looks so creamy and comforting…and I love the arugula and Parm on top! 🙂

  76. This is one of my favorite things to make when it's colder outside. Yum!!

  77. Chilly is right! But I was in NYC this past weekend and it was freezing! 😉 Love your recipes!

  78. I have always wanted to make risotto! Love that your recipe is butternut squash! Looks beautiful!

  79. I know it adds flavor, but I can't use the white wine. Can I just use a bit more stock?

  80. Will this work with brown rice?

  81. HOw about using pearl barley instead of the arborio risotto?

  82. You just can't go wring with risotto!

  83. I love this recipe! I make it with double the butternut squash! My husband, who claims he does not like squash, ate this and said "yum, what's in this?" – Success!!! He also loved your spaghetti squash boats, so maybe I am making a squash lover out of him with your fabulous recipes! – Emily

  84. Mmmm Totally made something similar using barley and broccoli. Turned out so good.

  85. Great dish! This will compliment our Beer Braised Chicken recipe!
    http://eating-made-easy.com/2011/04/11/beer-braised-chicken/

  86. Love the idea of using arugula. I haven't made butternut squash risotto in ages! I need to make this. YUMMY

  87. Made this tonight, and it was my first attempt at risotto as well! Turned out great, and was a big hit with the roommates. Definitely going to be making this again!

  88. I love rissotto! great version. must try thanks! xx. gigi. food and beauty blogger @ www.gigikkitchen.blogspot.com

  89. Gina, thank you again for a delicious looking recipe. I am curious if another more mild cheese would be appropriate, and if so what you would recommend. Thank you!

  90. My goodness that looks good! Wish I had some now.

  91. Chilly? Lol.. this is getting downright warm. You should have been here last week when it was -13. :o)

    Warm regards from a MN fan

  92. Mmm that looks delicious! I love butternut squash, and I love risotto! Thanks for mixing them in a good for us way.

  93. Awesome! I have a dairy allergy so I would take out the butter and parm (although I'm sure those both help make it delicious).

  94. Gina,
    I love LOVE LOVE everything you post. Your website has really helped me look at cooking in a different, more healthy way. I live in the south and everything is cooked in heavy butter and bacon grease. I have used many of your methods to change my family's traditional fattening recipes to healthy alternatives. My 3 and 4 year old even approve 🙂
    I have attempted (many times) to make risotto and fail miserably. I'm going to follow your recipe exactly and see what happens. Any additional tips for a girl that is terrible at making risotto?
    Thanks Gina!!

    • You just have to be patient and stir the whole time, keep the heat low and ladle the liquid each time it's absorbed. Having extra broth just in case is always helpful.

  95. yum yum this have to definitelly try !!!

    http://franchemeetsfashion.blogspot.cz/

  96. Giada makes a recipe like this. The only difference is a little vanilla which is oh so good. I prefer to roast my squash though and add the chunks in when the risotto is cooked, just gives it more texture. So very yummy! Nice to know the points!
    For those looking for a meat pairing, we usually have this with pork.

  97. Butternut squash risotto is a winter staple in this house, and your recipe looks perfect Gina!

  98. Yummmmy!!!

  99. çok güzel görünüyor. yemek istiyorum

  100. I'm lactose intolerant. Is the cheese necessary? Because this recipe looks so damn good!

  101. This was a huge hit! I wish I made double the recipe!

  102. About how much butternut squash makes a cup of puree??

  103. Made this tonight and it was DELISH!!! Thanks! I love finding tasty recipes that are gluten and dairy free. (we skipped the cheese). Thanks for adding something new to our table!!!

  104. I made this last night for dinner and it was fantastic. I made it as written and wouldn't change a thing. THANK YOU for all the wonderful recipes!

  105. I made this last night and it was delicious instead of sage I used fresh basil and onion instead of shallots (i forgot to buy shallots at the store) either way it came out so delicious! I felt like the nutrition info on this was too good to be true! I made sure to eat a small portion in case but that was very difficult ha! yummy

  106. I made this last night and my "meat only" boyfriend loved it! I didn't have Butternut Squash Soup on hand, so I just roasted one at 400 degrees in the oven, scooped out the flesh and mashed with a fork. It was perfect!

  107. What would be a good main dish to go with this?

  108. This was my first attempt at risotto and it was delicious! I'm not sure if I did something wrong in the process, though, because I ended up with 4 cups of risotto. I followed your recipe except for using rubbed sage instead of chopped sage leaves. It was very, very good. Thanks for another great recipe!

  109. To make squash puree I just bake, boil, or microwave the squash until tender peel it then put it in the blender/food processor until it is well blended. Does anyone think you could use couscous instead of the arb. rice?

  110. How do you make the Butternut squash puree?

  111. Gina, I struggle to come up with "complete" meals and pair the right tastes together…any suggestions for what to serve with the risotto as far as meat goes?

  112. This was my first time ever making risotto and my husband is NOT a fan of butternut squash. The odds were against me but the man cleared his plate and then asked for more to pack in his lunch for work tomorrow. Delicious!

  113. This was one of the best recipes. The kids even liked it.

  114. Just made this recipe, it's so delicious! I will definitely look up other recipes that you have posted now that I've tried this one!

  115. My new favorite recipe! My boyfriend, who does not like squash nor risotto, had seconds. Thanks for your great posts!

  116. I found this recipe about a year ago and it has become one of my favorites! THANK YOU!

  117. I tried the Butternut Squash Risotto tonight with the turkey meatloaf and it was a hit. The Risotto had a really good flavor and the turkey meatloaf was moist. Thanks for the recipies.

  118. Gina,

    Love your blog. I put a link to your blog on my blog….Also posted about it….come and check it out.
    Hope you don’t mind…:}

    I love WW and will be back to check your blog often.
    Lynne
    http://seekinghisface2.blogspot.com/

  119. By Pauline: You have been tagged!

  120. I am so glad I found your site. I have just reached my goal weight and am now on maintenance. I look forward to making your dishes.

  121. Wow, this meal is so delicious!! I like to eat Risotto a lot, my favourite!

  122. I am a great fan of butternut squash. Just looking at the picture of the Risotto version makes me drool.

  123. Oh that looks so good. My daughter makes this all the time, but has yet to make it for good ole mom, and she keeps telling me she will, so I asked her for the recipe and it’s always okay mom I will dig it out and give it to you, yeah right, lol! So now I have the recipe, thanks so much for sharing this.