If you’re looking for a comforting and creamy dish that embodies the flavors of fall, then this Easy Creamy Butternut Squash Risotto is just what you need! This delicious risotto features tender Arborio rice cooked to perfection with roasted butternut squash, creating a rich and flavorful dish that is both satisfying and nourishing.

What makes this risotto so special is its creamy texture and the natural sweetness of the butternut squash. The dish is enhanced with aromatic herbs and finished with a sprinkle of Parmesan cheese, making it an indulgent meal that’s perfect for cozy dinners or special occasions.

Get ready to indulge in this delightful Easy Creamy Butternut Squash Risotto!

This Easy Creamy Butternut Squash Risotto features creamy Arborio rice cooked with roasted butternut squash, garlic, and herbs, topped with Parmesan cheese. It’s a comforting and flavorful dish perfect for fall gatherings or weeknight dinners. Ready in about 40 minutes, this risotto is a true crowd-pleaser!

With straightforward ingredients and simple steps, you can whip up this delicious risotto in no time. Let’s dive into this tasty recipe!

Exciting Story:

The first time I made Easy Creamy Butternut Squash Risotto, it was a chilly autumn evening, and I was in the mood for something warm and comforting. As I roasted the butternut squash, the sweet aroma filled my kitchen, making my mouth water in anticipation. I loved the idea of creating a dish that highlighted the wonderful flavors of the season.

As I slowly stirred the Arborio rice and added broth, I felt the excitement building. When the risotto was finally ready, and I stirred in the creamy squash and Parmesan cheese, it was a sight to behold! The first bite was pure bliss—the combination of creamy rice and sweet butternut squash was nothing short of magical. This risotto has since become a staple in my kitchen, bringing warmth and comfort to every meal!

Why This Easy Creamy Butternut Squash Risotto?

• Rich and Creamy: The combination of butternut squash and creamy cheese creates a satisfying dish.
• Quick and Simple: This risotto can be prepared in about 40 minutes, perfect for busy weeknights.
• Seasonal Flavors: It’s a wonderful way to enjoy the flavors of fall!

How to Make Easy Creamy Butternut Squash Risotto

1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
2. Sauté the Aromatics: In a large saucepan or skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute.
3. Cook the Rice: Stir in the Arborio rice and cook for 1-2 minutes, allowing it to toast slightly. If using, pour in the white wine and stir until absorbed.
4. Add Broth Gradually: Begin adding the warm broth, one ladleful at a time, stirring continuously. Allow the rice to absorb the liquid before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
5. Incorporate the Squash: Once the rice is cooked, gently fold in the roasted butternut squash, grated Parmesan cheese, and chopped herbs. Adjust seasoning with salt and pepper to taste.
6. Serve: Serve the risotto warm, garnished with additional Parmesan cheese and fresh herbs if desired. Enjoy the comforting flavors!

Tips For Easy Creamy Butternut Squash Risotto

• Stir Frequently: Continuous stirring helps release the starch from the rice, creating that creamy texture.
• Use Warm Broth: Keep the broth warm while cooking to help maintain the temperature of the risotto.

Substitutions and Variations

• Different Vegetables: You can add other vegetables like spinach or mushrooms for extra nutrition.
• Cheese Variations: Try using goat cheese or feta for a different flavor profile.

Make a Healthier Version

• Use low-sodium broth and reduce the amount of cheese for a lighter option.
• Substitute part of the rice with quinoa for added protein and fiber.

Closing For Easy Creamy Butternut Squash Risotto

And there you have it! This Easy Creamy Butternut Squash Risotto is a comforting and flavorful dish that everyone will love. Don’t forget to let us know how your dish turns out, and consider checking out some of our other recipes for more delightful meals!

Frequently Asked Questions For Easy Creamy Butternut Squash Risotto

How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Can I freeze this risotto?
It’s best fresh, but you can freeze it for up to 1 month. Thaw and reheat gently.

What can I use instead of Arborio rice?
You can use Carnaroli or Vialone Nano rice for a similar texture.

Can I make this risotto without wine?
Yes, you can substitute the wine with additional broth or water.

How do I know when the risotto is done?
The rice should be creamy and al dente, with a slight bite to it.

What if my risotto is too thick?
Stir in a little more warm broth until you reach your desired consistency.

Can I add protein to this dish?
Yes, grilled chicken or shrimp would make a great addition!

What if I don’t have fresh herbs?
Dried herbs can be used, but add them sparingly as they are more concentrated.

Can I use pumpkin instead of butternut squash?
Absolutely! Pumpkin puree can be substituted for a similar flavor.

How can I make this dish spicier?
Add a pinch of red pepper flakes or sauté some chopped jalapeños with the onions.

What’s the best way to reheat risotto?
Reheat in a saucepan over low heat, adding a splash of broth to loosen it up.

Can I prepare this ahead of time?
While risotto is best served fresh, you can prepare the ingredients in advance for quick assembly.

Easy Creamy Butternut Squash Risotto

Recipe by CutsfoodCourse: All Recipes, Dinner Recipe, Lunch Recipe, Occasions, Weight watchers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 medium butternut squash, peeled and diced

• 1 tablespoon olive oil

• Salt and pepper to taste

• 1 tablespoon butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 1/2 cups Arborio rice

• 4 cups vegetable or chicken broth

• 1/2 cup white wine (optional)

• 1/2 cup grated Parmesan cheese

• 2 tablespoons fresh sage or thyme, chopped (or 1 teaspoon dried)

Directions

• Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
• Sauté the Aromatics: In a large saucepan or skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute.
• Cook the Rice: Stir in the Arborio rice and cook for 1-2 minutes, allowing it to toast slightly. If using, pour in the white wine and stir until absorbed.
• Add Broth Gradually: Begin adding the warm broth, one ladleful at a time, stirring continuously. Allow the rice to absorb the liquid before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
• Incorporate the Squash: Once the rice is cooked, gently fold in the roasted butternut squash, grated Parmesan cheese, and chopped herbs. Adjust seasoning with salt and pepper to taste.
• Serve: Serve the risotto warm, garnished with additional Parmesan cheese and fresh herbs if desired. Enjoy the comforting flavors!