This creamy butternut squash risotto stars Arborio rice, roasted squash, Parmesan cheese and fresh chives. Roasting the squash two ways gives you creamy squash in every bite plus plenty of tender cubes, while white wine and Parmesan add even more flavor to this cozy fall favorite.
I originally shared this recipe in 2012 and have since updated it with new photos and tips for success. More than a decade later, it still has a permanent spot in my fall dinner rotation.
I’ve always considered risotto to be the ultimate twofer in the food world—not only is it richly satisfying to eat, but it’s also one heck of a calorie-busting machine to make. Stirring anything for 20 minutes has to qualify as some sort of arm workout. Add a hot flame and the inability to sit down to the process, and I’m pretty sure Ironman just vetted “risotto-making” as a fourth leg to their course.
But all that patient stirring is well worth it when the perfectly plumped rice is paired with roasted butternut squash, Parmesan curls and fresh chives. Roasting the squash in two different forms—halved and cubed—adds double the texture to the creamy risotto base. So grab your sleekest spandex and fire up the flames as you add a little cardio to your culinary endeavors.
My Secret: Roast the Squash 2 Ways
Most butternut squash risotto recipes call for roasting the squash in one form. I roast mine two ways: one half stays intact while the other gets peeled and diced into 1/4-inch cubes. I’m all about contrasting textures, and this gives you the best of both worlds.
Once the squash is tender, scoop the flesh from the intact half and roughly chop it. The result is creamy butternut squash in every bite, plus plenty of tender roasted squash pieces throughout.
- Butternut squash: You’ll need one large squash, about 3 pounds. Look for one that feels heavy for its size with firm skin and no soft spots. If you’ve got another squash waiting to be used, my baked butternut squash tots or butternut squash fritters are always a hit!
- Arborio rice: This short-grain rice is what makes risotto, well, risotto! It’s high in starch, which is released as the rice cooks to create that signature creamy texture, while the grains stay plump with a firm, al dente center when cooked just right. It’s also the rice I use to make arancini. Don’t substitute long-grain white or brown rice here. Neither will give you the same result.
- Chicken broth and water: These are the cooking liquids for the rice. And yes, you can absolutely use vegetable broth instead.
- Butter: Adds richness and flavor.
- Onion and garlic: The aromatics that build a flavorful base.
- Dry white wine: Adds a touch of acidity to balance all that richness from the butter and Parm. My advice whenever cooking with wine is to use one you’d actually enjoy drinking (it’s the same rule I follow when making my shrimp scampi and cherry tomato sauce). My go-to is Sauvignon Blanc, but Pinot Grigio works well, too. Prefer not to cook with wine? Replace it with an equal amount of additional broth.
- Parmesan cheese: Freshly grated will give you the creamiest results.
- Fresh chives: Stirred in at the end for a pop of mild onion flavor and color.
See the recipe card for full information on ingredients and quantities.
3 Tips for Success
There’s no heavy cream in this risotto. That signature creamy texture comes from the starch in the Arborio rice, and how you add the broth and stir the rice matters (remember that arm workout I promised you earlier?). While making risotto can seem intimidating, I promise it’s easy. Here are my two biggest tips for success:
- Keep the broth warm. Bring the broth and water to barely a simmer in a separate pot and keep it there while you make the risotto. This helps maintain a steady cooking temperature as you add the broth to the rice.
- Add the broth gradually. Stir constantly and allow the liquid to be mostly absorbed before adding more. This is the traditional method and the way I’ve always made it.
Roast the squash until tender. Transfer the cubes to a bowl, then, holding the halved squash in a kitchen towel, scoop out the flesh and roughly chop it. Add it to the bowl with the cubes and set aside.
Warm the broth. Combine the chicken broth and water in a separate saucepan and bring it to barely a simmer. Keep it warm while you make the risotto.
Build the base. Melt the butter in a large saucepan, then add the onion and garlic and cook until softened. Stir in the Arborio rice, followed by the white wine, and cook until the wine is absorbed.
Add the broth and squash. Stir in the warm broth ½ cup at a time, stirring constantly and waiting until most of the liquid is absorbed before adding more. Once you’ve added about half of the broth, stir in all of the roasted squash. Continue adding broth and stirring until the rice is tender and creamy but still al dente.
Finish with Parmesan and chives. Stir them in, season with salt and pepper, and dig in!
How Do I Know When Risotto Is Done?
Taste as you go. For this recipe, I start checking the rice around the 18-minute mark, but texture is the best way to tell when it’s done. You’re looking for rice that’s tender and creamy but still al dente, with a little firmness in the center when you bite into it.
The risotto itself should be loose and creamy, not stiff or dry. I always serve it right away since it will continue to thicken as it sits. If it does tighten up before you’re ready to plate, just stir in a splash of warm broth to loosen it back up.
Is This a Main Dish or Side Dish?
Both! I love a big bowl of this as cozy fall comfort food, but it also makes a beautiful side dish for everything from apple and sage roast chicken to oven roasted pork loin.
And don’t save it just for weeknight dinners. It’s an easy but impressive addition to your Thanksgiving or holiday table, too.
FAQs
Risotto is genuinely best served immediately, straight from the pot while it’s still loose and creamy. If I’m serving this for a holiday or dinner party, I plan to make it just before we’re ready to eat.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat with a splash of broth or water, stirring until loosened and warmed through. Just know that the texture will be slightly thicker than when it’s freshly made.
Ingredients
- 3 lbs butternut squash (1 large)
- 3 1/2 cups chicken broth
- 1 cup water
- 6 Tablespoons unsalted butter
- 1 cup diced onion
- 2 teaspoons minced garlic
- 1 cup arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 2 Tablespoons chopped fresh chives, plus more for garnish
Instructions
- Preheat the oven to 450ºF.
- Halve the squash lengthwise and scoop out the seeds.
- Lightly oil a shallow baking dish and place half of the squash, cut side down, in the baking dish. Peel the other half of the squash then dice it into 1/4-inch cubes. Add the diced squash to the baking dish, scattering the cubes around the sides of the halved squash.
- Bake the squash, stirring the cubes occasionally, for 15 to 20 minutes.
- Remove the squash from the oven. Transfer the cubed squash to a bowl, and holding the halved squash in a kitchen towel, scoop out the flesh and roughly chop it. Transfer the chopped squash to the bowl with the cubed squash.
- Combine the chicken broth and water in a medium saucepot over medium-low heat. Bring it to barely a simmer.
- Add the butter to a separate large saucepot over medium-low heat, then add the onion and garlic and sauté until soft, about 3 minutes.
- Increase the heat to medium and stir in the rice. Add the wine and continue cooking, stirring until the wine is absorbed. Stir in ½ cup of the barely simmering chicken broth, and cook at a simmer, stirring constantly, until broth is all absorbed. Continue simmering and adding broth, about ½ cup at a time, stirring constantly and allowing each addition of broth to be absorbed before adding more until half the broth has been added.
- Stir in all of the roasted squash and continue simmering and adding broth ½ cup at a time until the rice is tender and creamy but still al dente, about 18 minutes.
- Stir in ⅓ cup grated Parmesan cheese and 2 tablespoons chives. Season with salt and pepper to taste and serve the risotto, garnished with additional Parmesan and chives.
Kelly’s Notes
- White wine: I use Sauvignon Blanc, but Pinot Grigio works well, too. If you prefer not to cook with wine, replace it with an equal amount of additional broth.
- How to know when it’s done: Start tasting the rice around the 18-minute mark. It should be tender and creamy but still al dente, with a little firmness in the center. The risotto should be loose and creamy, not stiff or dry.
- Storage and reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat with a splash of broth or water, stirring until loosened and warmed through. The risotto will be slightly thicker and less creamy than when freshly made.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe adapted from Epicurious.
Welcome! I’m Kelly and my mission is to inspire you with easy but impressive meals your entire family will love. As a mom of four little ones, I know the importance of making every minute (and every dollar) count. Let’s get cooking!
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This risotto recipe is incredibly flavorful and worth the effort. My meat-and-potatoes husband even loved it. Its perfect for fall when you need something comforting.
Love hearing this! So glad you and your husband enjoyed the recipe, Elizabeth!
I’m sure you’ve been asked this before, but I’m currenly tracking everything I eat. Do you have any nutritional info on this dish (or others?) Calories?
Thanks! Looks so good!
Hi Robin! I am not a nutritionist so I don’t provide nutritional info or calorie counts for any of my recipes.
I have never made risotto before but I have to say, this is definitely one of the best recipes I have ever made in my entire life. I followed everything exactly and my boyfriend and I were totally surprised at how incredible it tasted. All I’d say is that it’s good to have a partner to share with the stirring. But, even if you don’t have someone to assist you in stirring, it’s totally worth the tired arm! Thanks for this delicious recipe!!
Awesome! So glad you enjoyed the recipe, Nichole!
I found this on pinterest and finally made it! It is delicious! Definitely a keeper! The only comment I have is 6T of butter is not 3/4 cup. I used the 6T and it turned out perfect…
Thanks so much for the heads up on this, Tina! I just fixed the ingredient listing and I’m so glad you enjoyed the recipe!
I just made this, and it is DELICIOUS! It’s coming into winter here in Australia and I think it will definitely become a staple. I’ve never cooked risotto before, but i’m so pleased how it turned out. Thanks for the recipe!! xo
This is the best rissotto recipe I have found, by roasting the squash it really enhances the flavor. 4 Star!! Make sure to cook the rissotto on low so all the liquid is absorbed and let it absorb all the way before adding more. This makes the risotto creamy and not hard.
Kelly, this risotto looks amazing, love the squash and all of that color!
This looks gorgeous and easy to do!!!
I made this and an adapted version of your roasted brussel sprouts w/pancetta and balsamic glaze last night for dinner—DELICIOUS. It was my first foray into Risotto so I ended up having to add a bit more liquid and cook it a little longer as my rice was too al dente. Came out beautifully and was a wonderful fall dish. Great recipe, Kelly!
LOVE risotto..this looks so good!
mmm yummy!! i never thought to roast the two different ways. risotto is one of my favorite things to eat and make–totally worth all that stirring!
I love the idea of roasting the squash in two ways to add texture. This looks so perfect!
WOOHOO! Thanks!
Risotto is on my Top Ten Foods list. But I’m always so surprised at how often restaurants make it wrong and dry risotto makes me sad. Love the butternut squash and sage combo, beautiful :)
this looks unreal amazing! I miss you my friend!! off to share this
I just inhaled two servings of this and had to come back to say thank you! I made this vegan with non-dairy butter, vegan chicken stock, and Violife parmesan, & it was absolutely decadent. I didn’t have chives, but the dish was so good without them that they were hardly missed.
I appreciate you making this delicious, easy-to-follow recipe – thank you so much :)
You are so welcome, Marina! I’m thrilled you enjoyed the recipe!
Perfect cold weather dish! Good thing I have a butternut squash waiting on the counter at home : )
This looks amazing! I agree that you can get quite the workout from making the risotto so in the end its worth every calorie.
Sigh… I would like nothing more than to just melt into that baking dish. :)
Just curious, is there anything non-alcoholic that you recommend that you can substitute for the wine? Was wondering if there was a good substitution for it. This sounds amazing. I want to try this now! :D
Hey Ashley! You could use non-alcoholic wine, or I’ve also read that white grape juice with a splash of white vinegar will work. Enjoy!
I’ve been meaning to try this recipes forever! I’m going to have to put it on next weeks meal plan!