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This rich roasted butternut squash risotto feels like a hug on a chilly night. The sweet, soft squash mixes perfectly with creamy Parmesan and tender Arborio rice for a smooth, cozy dish that’s both fancy and homey. It’s the kind of meal that warms your kitchen and makes you want to take your time enjoying every spoonful.
I cooked this the first time when I wanted those fall vibes in a dish and it quickly became a staple at our table.
Needed Ingredients
- Butternut squash: peeled, chopped, roasting brings out a sweet, caramel flavor so pick a firm, heavy one
- Olive oil: for roasting and sweating veggies go for extra virgin to deepen flavors
- Onion: finely chopped forms the flavorful base
- Garlic: minced adds a gentle kick without stealing the show
- Arborio rice: gives that creamy texture use fresh grains, not prewashed
- Dry white wine: adds a nice tang and helps loosen pan bits use a crisp style
- Vegetable or chicken broth: warmed to keep cooking steady and smooth
- Grated Parmesan cheese: salty richness best with good quality cheese
- Heavy cream or mascarpone cheese: adds extra lush creaminess mascarpone works well for a lighter feel
- Fresh sage leaves: optional but adds fresh, herby brightness to cut through cream
Step-by-Step Cooking
My top pick here is fresh sage. Its earthy zing cuts through creamy risotto perfectly. I still remember sharing this with friends on a chilly fall night and how it instantly created warmth and laughter around the table.
After-Cooking Storage
Swap Ideas
Tasty Sides
This dish balances creamy goodness with autumn flavors making a cozy meal for any day you want comfort.
Frequently Asked Cooking Questions
- → How should I roast butternut squash for this dish?
Chop the squash into even pieces, toss with olive oil, salt, and pepper. Roast at 400°F (200°C) for about 25 to 30 minutes, flipping once halfway until tender and golden.
- → Which rice makes this dish creamy?
Arborio rice works best because it releases starch that gives the dish its creamy texture.
- → Can I swap Parmesan with another cheese?
Parmesan gives a salty, nutty kick, but Pecorino Romano or Grana Padano are good alternatives with similar tastes.
- → What’s the trick to perfect risotto texture?
Pour in hot broth a ladle at a time. Stir a lot and let the rice soak it up slowly until creamy but still with a little bite.
- → Why is white wine used here?
It adds a bit of acidity and depth that brightens the rice and balances the richness from the cheese and cream.
- → Do I need to add cream or mascarpone?
Using cream or mascarpone makes the dish silky and smooth, complementing the roasted squash and cheese nicely.