Roasted Butternut Squash Risotto

This Butternut Squash Risotto will give you all the fall feels! Roasting the butternut squash really takes this dish to the next level, bringing out the squash’s natural sweetness and creating a caramelized, yet tender texture. A perfectly creamy risotto with two kinds of Italian cheese—what’s not to love?

Whether you’re looking for a way to use up your butternut squash or just want to try a fall-inspired risotto, you’ve come to the right place.

While pumpkin typically gets most of the attention during the autumn months, I have to say I tend to get a little more excited about butternut squash.

Roasted butternut squash, in particular, is one of my favorite veggies (even though it’s technically a fruit that’s used as a vegetable) to make when the weather starts cooling down.

The sweet and tender caramelized pieces of squash are just as addictive as candy. I find myself popping them in my mouth, one after another, before they even make it into the dish I’m preparing.

The roasted squash is the perfect addition to this risotto. The subtle sweetness pairs perfectly with the savory Italian cheeses.

For more Italian-American dishes, try this Skillet Chicken Parmesan and these Turkey Meatballs.

Ingredient Notes

• Butternut Squash: You’ll need 4 cups of cubed butternut squash, which is the equivalent of a 2-2 1/2 pound whole butternut squash. Many grocery stores sell pre-cut butternut squash, but you can chop your own if you’d like. After peeling, slice the squash in half lengthwise and scoop out the seeds from each half. Then cut into 1/2″ to 3/4″ cubes.
• Olive Oil: For optimal flavor, it’s important to use high-quality extra virgin olive oil for roasting the squash and making the risotto.
• Salt & Pepper: For seasoning the butternut squash. I recommend using fine sea salt or kosher salt and freshly ground black pepper for the best flavor.
• Broth: You can use either chicken broth or vegetable broth, but I recommend using low-sodium to avoid the dish being overly salty since the cheese has quite a bit of salt. You can always add more salt to taste after cooking if you’d like.
• Butter: Both butter and olive oil are used to cook the shallots. You can use salted or unsalted butter.
• Shallots: These offer a more mild flavor than onions and break down better during cooking. Feel free to swap them for yellow or sweet onion at a 1:1 ratio.
• Arborio Rice: This Italian short-grain rice is perfect for making risotto due to its high starch content and ability to absorb liquid while keeping its structure. You do not need to rinse the rice before cooking.
• White Wine: This gets added early on, so some of the alcohol will cook out, but not all of it. If you prefer not to use any alcohol at all, you can use cooking wine or replace the wine with more broth. If you do use cooking wine, note that it is a bit salty, so you might want to use half wine and half broth.
• Grated Cheese: I used a combination of Parmigiano Reggiano and Pecorino Romano, but you can use either one of these if you prefer. I recommend using freshly grated rather than pre-grated for the best flavor. To make this risotto vegetarian, you will need to use a vegetarian-friendly Parmesan cheese and vegetable broth.
• Fresh Herbs: Garnish your risotto with fresh, chopped herbs like basil, thyme, or sage.

How to Make This Butternut Squash Risotto Recipe

Step 1: Roast the Butternut Squash
Preheat your oven to 400°F. In a large bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, making sure each piece is well coated. Spread the squash in a single layer on a non-stick or parchment-lined baking sheet, and season with salt and pepper. Roast for about 40 minutes, stirring halfway through, until the squash is fork-tender and caramelized.

Step 2: Warm the Broth
While the squash is roasting, pour the broth into a large pot and warm it over medium heat. The broth needs to be warm for cooking the risotto.

Step 3: Cook the Shallots
In a large skillet or pan with high sides, heat 2 tablespoons of olive oil and butter over medium heat until the butter melts. Add the minced shallots and cook, stirring occasionally, until they become translucent.

Step 4: Toast the Rice
Once the shallots are softened, add the arborio rice to the pan. Stir it around until each of the grains of rice is well coated with the butter and oil mixture. This step adds a nice nutty flavor to the rice.

Step 5: Add the Wine
Pour in the white wine and stir constantly until it’s fully absorbed by the rice. This adds a lovely tangy flavor to the dish.

Step 6: Cook the Risotto
Start adding the warmed broth one ladleful at a time to the rice. Stir constantly, allowing the liquid to absorb before adding the next ladle. Continue this process until the rice is al dente and creamy, which should take about 20-25 minutes of cooking time from this point. 

Step 7: Stir in the Cheese
Once the rice is perfectly cooked, remove the pan from the heat. Stir in the grated Romano and Parmesan cheeses until they melt into the risotto, making it even creamier.

Step 8: Add the Roasted Squash
Carefully scoop the roasted butternut squash into the risotto, using a slotted spoon to drain any excess oil. Gently fold the squash into the risotto until it’s well mixed.

Step 9: Garnish and Serve
If you’d like, garnish with some fresh herbs like basil, sage, or thyme for extra flavor. Sprinkle with a bit more Parmesan, and serve your delicious risotto immediately!

What wine should I use for risotto?

It’s best to use a dry white wine that adds acidity and enhances the flavor without overpowering the dish. Pinot Grigio is my first choice, but Sauvignon Blanc or an unoaked Chardonnay are also good options.

What’s the best type of pan to use for making risotto?

This risotto pan is one of the best gifts I’ve ever received, but you don’t have to break the bank purchasing a pan that’s specifically designed for making risotto.

However, if you don’t already have one, you will need to invest in a large, heavy-bottomed skillet or sauté pan with high sides. A wide pan allows the rice to cook evenly and makes it easier to stir continuously, while the high sides prevent broth from splashing out as you stir.

Avoid using small or deep pots, as they make it harder to stir the risotto properly.

Do I really have to stir “constantly?”

Yes, stirring is key to making great risotto! Stirring continuously helps release the starches from the arborio rice, which gives risotto its signature creamy texture. It also ensures that the rice cooks evenly, preventing it from sticking to the bottom of the pan and burning.

Don’t worry. It’s OK to stop and rest your arm or take a sip of water (or wine). 😉

Serving Suggestions

In Italy, risotto is typically served as a first course (primo piatto) instead of a side dish. However, in America, this creamy rice dish is often enjoyed as a side or even the main event.

With the roasted butternut squash, this risotto is hearty and filling enough to serve as a main dish. Pair it with some crusty bread and enjoy with a glass of that wine you opened to make it—perfecto!

If serving as a side, try this risotto with some simple grilled, roasted, or baked chicken. You can also serve alongside your favorite Italian-American chicken dishes like chicken marsala or chicken piccata.

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