Butternut Squash Risotto

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!

1. 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.
2. 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.
3. 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!
4. Add warm broth or stock, a ladleful at a time – slowly add chicken stock or vegetable stock 1 or 2 ladlefuls at a time, stirring the risotto constantly. When the broth has been mostly absorbed, add more.
5. 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 !! 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

Print Recipe

5 from 14 votes

Butternut Squash Risotto Recipe

Creamy butternut squash risotto is the ultimate fall comfort food! Made with crispy pancetta, white wine, sage, and an abundance of freshly grated Parmigiano Reggiano, each bite is deeply satisfying. Serve with fresh cracked pepper for a family-friendly favorite!

Prep15 minutes mins

Cook20 minutes mins

Total35 minutes mins

Course: Dinner

Cuisine: Italian

Keyword: Parmesan risotto, Parmigiano Reggiano, what is risotto

Servings: 8 servings

Calories: 428kcal

Author: Ari Laing

Ingredients

• 2 ½ 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 minced
• ¾ cup dry white wine
• 6-8 cups chicken stock low-sodium
• 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 optional

Instructions

• Place 6-8 cups chicken or vegetable stock in a large sauce pan, then bring to a simmer until needed.
• Heat ½ Tbsp butter over medium-high heat in a large pan or pot. When hot, add ¼ lb pancetta then cook, stirring often, until browned and crispy on all sides, about 3-4 minutes. Use a slotted spoon to transfer pancetta to a paper towel lined plate or bowl.
• To the same pan, add minced shallot. Cook until translucent, about 2 minutes, then add grated butternut squash, 2 cups rice, and 2 cloves minced garlic. Cook for 3 minutes, stirring often.
• Pour in ¾ cup wine, then allow to cook for 1-2 minutes until most of it has evaporated. Begin adding stock 1-2 ladlefuls at a time, stirring constantly. After a couple minutes, most of the stock should have been absorbed by the rice. Repeat, adding more stock and stirring continuously, until the rice is creamy, yet tender, about 20 minutes total. Variation in cook time may be due to the size of your pan or the temperature. You want the rice to be al dente with just the slightest bite. The risotto should move freely around the pan and be more soupy than dry.
• Add remaining butter, ¼ tsp ground cinnamon (if using), 1 cup Parmigiano Reggiano, 1 Tbsp sage, 1 tsp lemon zest, and cooked pancetta to the risotto, then stir to combine. Taste, then add kosher salt as needed to season. Immediately divide between bowls, then serve with cracked pepper and extra Parmigiano Reggiano on top.

Video

Notes

• Pre-cut butternut squash: You can save time by purchasing already peeled and cubed butternut squash, then grating finely in a food processor with the grating attachment (choose the smallest size available).
• 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.
• Risotto will keep for up to 5 days in an airtight container in a refrigerator.
• 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.
• Want to serve a vegetarian risotto? Omit the pancetta and add sautéed shiitake mushrooms instead!

Nutrition

Calories: 428kcal | Carbohydrates: 54g | Protein: 15g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 701mg | Potassium: 458mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5191IU | Vitamin C: 11mg | Calcium: 186mg | Iron: 3mg

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