Name: Creamy Roasted Butternut Squash Risotto
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 medium butternut squash, peeled and cubed; 2 tablespoons olive oil; Salt and black pepper to taste; 1 small onion or shallot, finely chopped; 2 cloves garlic, minced; 1 cup Arborio rice; 4 cups vegetable broth, warmed; 2 tablespoons butter; 1/2 cup grated Parmesan cheese; 1 tablespoon chopped fresh sage or thyme; 1 teaspoon lemon juice (optional)

I love this Creamy Roasted Butternut Squash Risotto because it’s rich, comforting, and full of cozy fall flavor. The roasted squash adds natural sweetness and depth, while the risotto stays creamy and luxurious without feeling too heavy. It’s a dish I enjoy making when I want something warm, slow-cooked, and truly satisfying.

Why You’ll Love This Recipe

I like this recipe because it turns simple ingredients into something elegant and comforting. I enjoy how roasting the butternut squash first brings out its flavor and makes the risotto taste extra special. It’s perfect for a relaxed dinner at home or when I want to cook something that feels thoughtful and nourishing. Creamy Roasted Butternut Squash Risotto

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Butternut squash
Olive oil
Salt
Black pepper
Arborio rice
Onion or shallot
Garlic
Vegetable broth
Butter
Parmesan cheese
Fresh sage or thyme
Lemon juice (optional)

Directions

I start by roasting the butternut squash. I toss the cubed squash with olive oil, salt, and black pepper, then roast it until tender and lightly caramelized. I set it aside once it’s done.

In a large pan or pot, I heat olive oil or butter and sauté the chopped onion until soft. I add the garlic and cook it briefly until fragrant.

I stir in the Arborio rice and let it toast for a minute. Then I begin adding warm vegetable broth one ladle at a time, stirring frequently and letting the liquid absorb before adding more.

Once the rice is creamy and tender, I gently fold in the roasted butternut squash. I finish the risotto with butter and Parmesan cheese, stirring until everything is smooth and rich. I adjust the seasoning and add a squeeze of lemon juice if I want brightness.

I serve the risotto warm, topped with fresh herbs.

Servings And Timing

This recipe makes about 4 servings.
Preparation takes around 15 minutes, roasting time is about 25 minutes, and risotto cooking time is roughly 30 minutes, bringing the total time to about 1 hour and 10 minutes.

Variations

I sometimes blend a portion of the roasted squash and stir it into the risotto for extra creaminess. When I want more texture, I leave the squash in larger chunks. I also like adding toasted pine nuts or walnuts for a little crunch.

Storage/Reheating

I store leftover risotto in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of broth or water and warm it gently on the stovetop, stirring until it becomes creamy again. Creamy Roasted Butternut Squash Risotto

FAQs

Can I use frozen butternut squash?

I can, but I prefer roasting fresh squash for the best flavor and texture.

Do I have to stir risotto constantly?

I stir often, but not nonstop. I find frequent stirring gives the best creamy result.

Can I make this risotto vegan?

I make it vegan by using plant-based butter and skipping or replacing the Parmesan.

What rice works best for risotto?

I always use Arborio rice because it gives the creamiest texture.

Can I make risotto ahead of time?

I prefer it fresh, but I reheat leftovers gently with extra liquid when needed.

Conclusion

I enjoy making Creamy Roasted Butternut Squash Risotto because it’s comforting, flavorful, and deeply satisfying. It’s a dish that rewards a little patience and always feels worth the effort, making it one of my favorite meals to cook when I want something warm, creamy, and special.