Butternut Squash Risotto

Butternut squash risotto is a favorite for the Fall season. Butternut squash is such a versatile vegetable.  You can roast it up for Buddha bowls, or whirl it in the food processor into a silky soup. Who doesn’t love butternut squash ravioli? One of our favorite things to make with butternut squash is risotto! I mean, talk about comfort food!

Why you should use Arborio rice:

Arborio rice is high in the starch, amylopectin. Upon cooking, this rice releases its natural starch, resulting in creamier, more luscious rice that is firmer and chewier when compared to regular rice such as long-grain basmati rice or jasmine rice. Of course, like all types of rice, arborio rice is 100% gluten-free.

This simple dish comes together with a minimum amount of prep and can elevate a simple grilled piece of fish or chicken to a plate of magic. We love eating it as a main course, with just a simple side salad!

What you will need to make butternut squash risotto:

  • Arborio rice
  • Shallot
  • Garlic
  • Butter
  • Extra virgin olive oil
  • Vegetable stock
  • White wine
  • Pecorino cheese
  • Heavy cream


What side dishes should we serve with Risotto?

I nice salad is a light side dish for this rich entree. Give our Pasta House salad a try. The light dressing and veggies are the perfect pairing for this dish.

Butternut squash risotto and sage and scallops and asparagus and white wine

Butternut Squash Risotto

Prep Time: 10 minutes
Cook Time: 40 minutes
Course: dinner
Cuisine: American, Italian
Keyword: Butternut Squash, risotto, vegetarian
Servings: 6 servings
Calories: 347kcal
Author: Bruce and Dina Miller


  • 1 cup Arborio rice
  • 1 large shallot diced about 1/3 cup
  • 4 cloves of garlic shredded
  • 2 tablespoons butter & 4 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 5 cups simmering vegetable stock
  • ½ cup dry white wine
  • 2 cups butternut squash cut into small cubes
  • ½ cup freshly grated pecorino cheese
  • ½ cup heavy cream or half and half


  • Heat oven to 400 degrees. Toss butternut squash with garlic olive oil.Put the squash on a rimmed cookie sheet and bake for 20 minutes, turning half way. You want the squash to be cooked, but still firm.
    2 cups butternut squash
  • While squash is baking, start risotto. Add stock to a sauce pan, and turn on low to heat up.
    5 cups simmering vegetable stock
  • Melt butter in a large skillet. Add in olive oil. Now, toss in the shallots and garlic, and sweat for a few minutes, do not brown.
    1 large shallot diced, 2 tablespoons butter, 2 tablespoons extra virgin olive oil, 4 cloves of garlic shredded
  • So its time to add in dry arborio rice, stirring to coat each grain. Continue to stir to lightly toast the rice, do not brown.
    1 cup Arborio rice
  • Pour 2 glasses of white wine. Take a drink from the first, then add 2nd glass of wine into the rice, stirring to deglaze, until absorbed into rice.
    ½ cup dry white wine
  • Now it is time to start to incorporate the simmering stock! One ladle at a time, add stock, and stir. Although some say you must constantly stir, that is not the case. Stirring should be done, but you can walk away and come back to the risotto, stirring occasionally to make sure it does not stick.
    5 cups simmering vegetable stock
  • Once all stock is absorbed, stir in roasted squash. Add in the cream, 4 tablespoons of butter and pecorino. Taste, and adjust now with salt and pepper, and more cheese, if needed.
    2 cups butternut squash, ½ cup freshly grated pecorino cheese, ½ cup heavy cream, 2 tablespoons butter
  • Serve as a main dish, or as a side dish with fish, shrimp or chicken.


You can sub out the squash for sweet potatoes. Use what you have on hand!
The key consistency for risotto is to have it ooze off your serving spoon like  molten lava. If it is stiff like mashed potatoes, add more liquid. You can add more stock, or more cream. Risotto that is too thin needs to cook a bit more. Toss whatever fresh herbs over the top that you like. Sage is a perfect combo with butternut squash, but if that is not your jam, add parsley, or rosemary, or a squeeze of lemon, to give it a fresh note.


Serving: 1serving | Calories: 347kcal | Carbohydrates: 37g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 923mg | Potassium: 253mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5821IU | Vitamin C: 11mg | Calcium: 133mg | Iron: 2mg
Tried this recipe?Let us know how it was!

If you love risotto, here are a few more to try!

Dina and Bruce at the Golden Gate Bridge

Hi, we are Bruce and Dina Miller. We love to cook every night. We enjoy making a few healthy dishes, and also comfort food. We love crafting cocktails too! Come take a look, we would love to share our recipes with you.


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