Featured Reader Review
Brooke said, “This was excellent! A perfectly fancy at home dinner! The instructions were super clear which made it easy to make my first risotto a 5 star meal. All of the flavors blended perfectly together. Can’t wait to make this again. 🙂”
Butternut Squash Risotto. Is there a more quintessential fall comfort dish?!
Risotto, like pasta, is infinitely adaptable. We like to tailor the ingredients to the specific season. In this instance, as we’re well into Fall, we want to highlight the warmth of the season with familiar herbs, spices, and ingredients: butternut squash, Parmigiano Reggiano, fresh sage, and a touch of cinnamon.
A good risotto should be creamy (without the addition of heavy cream!), almost borderline soupy, and requires a little TLC.
Yes, you stand over a stove and stir pretty consistently, but you’ve likely got a glass of wine in your hand and music blasting so it’s all good. Also, after one bite your family will refer to you as a kitchen god(dess).
You are, by the way.
If you love butternut squash as much as we do, be sure to try these Butternut Squash Lasagna Roll Ups next!
What Is Risotto?
Made with arborio rice, risotto is an inexpensive way to get a restaurant-quality meal at home. It’s truly humble — rice simmers away on a stove top, stirred lovingly with warmed broth — until creamy and tender.
While making risotto is definitely a hands on experience, it doesn’t take nearly as long as people often expect. After about 20 minutes, this butternut squash risotto is done.
Ingredient Notes
- Pancetta or guanciale
- Shallot
- Arborio rice
- Half of a large butternut squash, peeled and grated finely
- Garlic
- White wine
- Chicken stock
- Parmigiano Reggiano
- Sage
- Kosher salt
- Freshly ground black pepper
Totally optional, but ¼ tsp ground cinnamon takes the flavor to the next level!
How To Make Risotto
Making risotto — whether it’s butternut squash risotto, mushroom risotto, or Parmesan risotto — is about technique. Master the process, and you’ll be able to cook a beautiful risotto any time you want!
- Sauté the aromatics – this can be pancetta, bacon, shallots, etc... things that require a bit of ‘pre-cooking’ before you add the broth. Once the fat renders, remove the crispy pancetta. It will be added to the butternut squash risotto just before serving.
- Toast the rice – add the arborio rice to the pan immediately following the aromatics and sauté for at least 1-2 minutes, allowing the rice to take on a slightly nutty flavor.
- Deglaze with wine – a generous splash of wine adds a subtlety to the risotto. Don’t worry, it cooks off so it’s totally fine for little ones!
- Add warm broth or stock, a ladleful at a time – slowly add chicken broth or vegetable stock 1 or 2 ladlefuls at a time, stirring the risotto constantly. When the broth has been mostly absorbed, add more.
- Add extra flavorings at the end – when the risotto is cooked to your liking, add remaining ingredients: butter, Parimgiano Reggiano, fresh herbs (sage!), and crispy pancetta.
We recommend freshly cracked pepper on top and some extra grated Parmigiano Regianno just before serving!
How to know when risotto is fully cooked:
The risotto should be creamy and tender, with just a slight bite to the texture. Look for the risotto to freely roll around the pan. If you use a spoon to scoop up some of the risotto, does it slide off easily? If yes, you’re close to done. What you don’t want is for it to be a hard glob that doesn’t move around.
Variations On Butternut Squash Risotto
- Butternut squash: if you don’t want or don’t have access to butternut squash, try substituting with any fall or winter squash, such as pumpkin, delicata squash, or acorn squash.
- Don’t have a food processor? No problem! You can either grate the squash by hand (this will take much longer) or simply cut into ¼” dice and roast in a 425 F oven with olive oil, salt, and pepper until tender, about 20-25 minutes.
- Want to serve a vegetarian risotto? Omit the pancetta and add sautéed shiitake mushrooms instead!
Really the sky’s the limit. Add browned sausage, rotisserie chicken, or even roasted salmon to the finished dish. Risotto is a great dish for using what you’ve got.
What To Do With Leftovers
We rarely have any, but when we do, it’s arancini all the way! These little cheese stuffed risotto balls are perfect as an appetizer or entrée. We especially love serving them alongside our favorite marinara sauce for dipping!
Butternut squash risotto will keep for up to 5 days in an airtight container in a refrigerator.
Expert Tips
- Make sure to use Arborio rice! If you can’t find arborio, stick with other short-grain Italian white rice.
- Use enough stock! We recommend having 8 cups of stock or broth warming on the stove. You may not use all of it, but it’s better to have a creamy, soupy risotto than a dry risotto.
- Always add warm, simmering stock to risotto! Adding cold stock to the rice will cool everything down. We add warm stock to help release the natural starch of the rice and create that luxurious, creamy texture.
- We recommend finishing all risottos with a dab of butter and a generous amount of freshly grated Parmigiano Reggiano. It’s the final step and makes the risotto ultra cheesy and nutty!
Butternut squash risotto (and all risottos, really) is best served in a wide, shallow bowl, just like with pasta. Fork or spoon, you do you!
If you’re looking for a cozy, comforting fall meal that the whole family will enjoy, it’s gotta be creamy butternut squash risotto.
For additional recipes with butternut squash, check out these family favorites:
- Chorizo and butternut squash pasta with sage
- Butternut squash quiche with goat cheese
- Mashed butternut squash
- Roasted butternut squash with za’atar
If you make this Butternut Squash Risotto recipe, please let us know by leaving a rating and review below!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
For more fall dinner recipes, check out the following:
- Lamb and mint pasta
- Warm lentil salad
- Skillet chicken with white beans and kale
- Pan seared salmon with lemon parmesan cream sauce
- Flanken ribs
- Creamy Pumpkin Polenta
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
Creamy Fall Butternut Squash Risotto with Pancetta
Video
Equipment
Ingredients
- 2½ Tbsp unsalted butter, divided
- ¼ lb pancetta or guanciale, diced
- 1 large shallot, minced, about ¼ cup
- ½ large butternut squash, peeled and grated, see note below
- 2 cups arborio rice
- 2 cloves garlic, finely chopped
- ¾ cup dry white wine
- 6-8 cups low-sodium chicken broth
- 1 cup Parmigiano Reggiano, freshly grated
- 1 Tbsp fresh sage, finely chopped
- 1 tsp lemon zest
- ½ tsp Kosher salt
- ¼ tsp freshly cracked black pepper
- ¼ tsp ground cinnamon
Instructions
- Warm the stock. Place 6–8 cups chicken or vegetable stock in a large saucepan and bring to a gentle simmer. Keep warm over low heat.
- Crisp the pancetta. Heat ½ Tbsp butter in a large pan over medium-high heat. Add ¼ lb pancetta and cook, stirring often, until browned and crispy, about 3–4 minutes. Transfer to a paper towel–lined plate with a slotted spoon.
- Build the base. In the same pan, add minced shallot and cook until translucent, about 2 minutes. Stir in grated butternut squash, 2 cups rice, and 2 cloves minced garlic. Cook for 3 minutes, stirring frequently.
- Deglaze. Pour in ¾ cup wine and cook 1–2 minutes, until mostly evaporated.
- Cook the risotto. Add warm stock 1–2 ladlefuls at a time, stirring constantly. Let the rice absorb most of the liquid before adding more. Continue this process for about 20 minutes, until the rice is creamy and al dente with just a slight bite. The risotto should be loose and fluid—not dry.
- Finish. Stir in remaining butter, ¼ tsp ground cinnamon (if using), 1 cup grated Parmigiano Reggiano, 1 Tbsp chopped sage, 1 tsp lemon zest, and the crispy pancetta. Taste and season with Kosher salt as needed.
- Serve immediately. Spoon into bowls and finish with freshly cracked black pepper and extra Parmigiano Reggiano.
Notes
- Shortcut: Buy pre-peeled, cubed butternut squash and grate it in a food processor (use the smallest grating attachment).
- No food processor? Grate by hand or cut into ¼-inch dice and roast at 425°F (218°C) with olive oil, salt, and pepper for 20–25 minutes, until tender.
- Storage: Risotto keeps up to 5 days in an airtight container in the refrigerator.
- Vegetarian option: Omit pancetta and add sautéed shiitake mushrooms instead.
Delicious! An excellent accompaniment to our roasted trout and fennel.
I’m so, so glad you made this risotto! It can be intimidating to stand there and stir, but it really comes together quite easily. Hooray! xo, Ari
I just happened to have half a butternut squash in my fridge waiting to be used for the something. I wasn’t feeling inspired by the dish I had in mind for it until I came across this one. I had everything on hand except for the pancetta, but substituted with bacon. I will say, even as a bacon lover you could get by without it because the squash, cinnamon and risotto are like heaven in a dish all on their own. I also had some beautiful mushrooms on hand that I needed to use and threw those in. I can’t say enough about this dish. Such perfect fall flavors! Another Well Seasoned favorite!
What can I say, I’m a sucker for crispy pancetta! lol but AGREE, totally delicious without the meat, and LOVE the addition of mushrooms. Those flavors work SO well together. xo, Ari
Oh man. I love me a risotto, and I’ve never thought to make a butternut squash one. This was so good, and like Ari says, once you know the general steps, it’s super easy! My husband is not usually a fan of anything butternut, but his plate was clean! I made a few substitutions based on what I had – small yellow onion instead of shallot, about a teaspoon of dried rubbed sage, and bacon instead of pancetta. I also had cubed and frozen a butternut, so I threw that into a food processor to make it smaller and then cooked it a bit before adding the rice in to sweat off the frozenness. No idea if that’s what I should have done, but it was delish! Topped with pan seared scallops and paired it with a glass of buttery Chardonnay that I used in the recipe!
Erin, YES! I’m so glad you subbed in what you had — that’s the beauty of risotto. It’s about technique and then you can run and play with it. I think what you do with the frozen squash makes a lot of sense. SO well done, and obviously very pleased you topped it with seared scallops, my favorite food in the entire world!! Cheers! xo, Ari
This was excellent! A perfectly fancy at home dinner! The instructions were super clear which made it easy to make my first risotto a 5 star meal. All of the flavors blended perfectly together. Can’t wait to make this again 🙂
This risotto is HANDS DOWN the most comforting fall dish! So happy you loved the flavors! xo, Ari
This was so straight forward to make and super delicious! Great for a weekday dinner. The added bit of cinnamon gave this dish such a lovely, hearty and Festive vibe!
Love that hint of cinnamon too! So happy you enjoyed this, Melanie! xo, Ari
I didn’t have cinnamon on hand and so I used nutmeg. It was as equally beautiful as it was delicious! Thanks for the recipe.
Sounds like a great addition! Glad you enjoyed! xo, Ari
This looks so good! What a great summer meal to make on a weeknight or for guests!
Thank you so much, Suzanne! xo, Ari
Thanks for sharing! Does it keep long?
It’ll keep for up to 5 days! xo, Ari
hello
Made the chicken piccata pasta😋
This looks so good! What a great combination of flavors!
Thank you, it’s a perfect fall dish! Ari
I can’t wait to try it! Can I freeze it?
Hi! I do not recommend freezing risotto, as the texture of the rice can become grainy upon thawing. This recipe is best enjoyed fresh (or the leftovers within 3-4 days). Enjoy! Ari
One of our favorite fall recipes, absolutely delicious flavor combination!
The most quintessential fall dinner!! So amazing, well done Erika! xo, Ari
WoW…What a Wonderful Experience and Thanks for this Blog Article!!
it was so wonder full and amazing and fantastic
Thanks so much, Jackson! Glad to hear you enjoyed it! Cheers, Ari