Go Back
If you’re searching for a dish that embodies comfort, warmth, and a hint of elegance, look no further than Velvet Butternut Squash Risotto. This luscious, creamy risotto is not only visually stunning but also incredibly satisfying, making it a perfect choice for any occasion. The rich, nutty flavor of roasted butternut squash combines beautifully with the creamy texture of Arborio rice, creating a dish that is both indulgent and wholesome.

Velvet Butternut Squash Risotto

Discover the comforting flavors of Velvet Butternut Squash Risotto, a creamy and indulgent dish that's perfect for any occasion. This recipe combines the sweet, nutty essence of roasted butternut squash with the rich, creamy texture of Arborio rice, making it a satisfying choice for fall and winter. With easy-to-follow steps, you can create a nourishing meal that impresses family and friends. Customize with your favorite ingredients and enjoy a delightful taste experience!
Print Recipe Pin Recipe

Ingredients
  

1 medium butternut squash, peeled, seeded, and diced into 1-inch pieces

1 cup Arborio rice

4 cups vegetable broth (or chicken broth)

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup dry white wine (optional)

1/2 cup grated Parmesan cheese

3 tablespoons olive oil

2 tablespoons unsalted butter

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

1/4 cup heavy cream (optional for extra creaminess)

Instructions
 

Prepare the Broth: In a saucepan, heat the vegetable broth over medium heat. Once hot, reduce to a simmer.

    Sauté the Squash: In a large, deep skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced butternut squash, season with salt and pepper, and cook for about 8-10 minutes until tender and slightly caramelized. Remove and set aside.

      Sauté the Aromatics: In the same skillet, add the remaining tablespoon of olive oil and 1 tablespoon of butter. Once hot, add the chopped onion and sauté for about 4-5 minutes until translucent. Add the minced garlic and thyme, and cook for another minute until fragrant.

        Toast the Rice: Stir in the Arborio rice, allowing it to absorb the flavors and toast for about 2 minutes, stirring continuously. The rice should start to look slightly translucent around the edges.

          Deglaze with Wine: If using, pour in the white wine and cook, stirring frequently, until it’s mostly absorbed by the rice.

            Add the Broth Gradually: Begin adding the warm broth, one ladle at a time, stirring continuously. Allow the rice to absorb most of the liquid before adding the next ladle. This process will take about 18-20 minutes and will help release the rice's starch, making the risotto creamy.

              Incorporate the Squash: When the rice is al dente and creamy, stir in the sautéed butternut squash, the remaining 1 tablespoon of butter, and grated Parmesan cheese. If you desire an extra creamy texture, add the heavy cream at this stage. Stir well until everything is combined and heated through.

                Season and Serve: Taste the risotto and adjust the seasoning with salt and pepper as needed. Remove from heat and let it sit for 1-2 minutes. Serve hot, garnished with fresh parsley and an extra sprinkle of Parmesan cheese if desired.

                  Prep Time, Total Time, Servings

                    15 minutes | 40 minutes | 4 servings