Made with simple ingredients, this stovetop butternut squash risotto is perfect for entering the wonderful world of risotto. With helpful step-by-step photos, this recipe is nearly foolproof but feels like a five-star gourmet meal in your own kitchen! And if you want to take it one step further, finish it with crispy fried sage leaves.
save this recipe!Are you craving mac and cheese but also something a bit healthier? Then this vegetarian butternut risotto is for you! It’s more filling and more satisfying than pasta but provides protein and carbs. Plus, it’s naturally gluten-free!
Risotto might sound daunting – I know, I’ve been there. But with helpful tips and hearing from new cooks how successful they were with this recipe, I’m confident you’ll be able to master this gourmet classic.
an Italian restaurant at home
- Simple Ingredients: I’m sure you already have onions, parmesan, garlic, and butter in the kitchen!
- Hearty: Originating in cold, northern Italy, risotto is packed with filling ingredients to refuel you after a busy day.
- Gourmet at Home: Risotto might be something you’ve only had in a restaurant, but this recipe will change that! And make it accessible for just any ol’ weeknight dinner.
Reader rating
“Thanks for sharing this lovely recipe! I made it yesterday and it was absolutely delicious.” —Anouk
Here’s what you’ll need
This butternut squash recipe looks like it would be a complicated mess to create, but it is actually very simple and uses only 9 straightforward ingredients. Jump to the recipe card for exact measurements.
- Olive Oil: As always, we’ll use olive oil to sauté and prepare the veggies. Avocado oil will also work here.
- Butternut Squash: The star ingredient of this recipe is 3 cups of butternut squash. That will equal about ½ of a medium squash. Be sure to dice it into small pieces for quicker cooking.
- Garlic and Onions: These two powerful ingredients will make up the flavorful base of our risotto! We will cook them briefly until softened and then add them to the risotto.
- Arborio Rice: We’re sticking with Arborio rice, a medium-grain rice with a lot of amylopectin starch, making it creamy when cooked! More about arborio rice here!
- Wine and Broth: Add a splash of wine (optional), and then slowly add the broth in batches. Stir after each addition until the broth is absorbed into the risotto. Extra broth can be used in place of the wine.
- Cheese and Butter: Once the risotto is tender and ready to eat, add a healthy handful of shredded parmesan and a slab of butter. Stir to melt and serve!
How to make butternut squash risotto
Creating homemade butternut squash risotto is a piece of cake (which you should totally have on hand for dessert). It just requires a little oversight (but who doesn’t?)! For the full printable recipe, jump to the recipe card.
Step 1: Prepare the Veggies
In a large skillet, heat the oil over medium heat. Add the butternut squash, onion, and garlic, and stir to coat them evenly in the oil. Cover the dish with a lid and cook until the squash is slightly soft, about 10 to 15 minutes. Roughly mash the butternut so that about half is mashed.
Step 2: Toast the Rice
Next, transfer the butternut mixture out of the pan. Add dry rice to the pan and cook it for about 2 minutes, stirring frequently, until the rice is slightly opaque on the outside but uncooked on the inside.
Step 3: Add the Wine
Add the wine to the pan of rice and let it simmer until it’s fully absorbed. Then, stir in the butternut mixture.
Step 4: Add the broth
Next, slowly add the vegetable broth to the pan, adding ½ cup at a time. Wait until the broth has almost completely absorbed before adding another ½ cup. Begin tasting the rice after 15 minutes or so. Once it’s al dente (a little bit chewy), stop adding broth. You may not need the full amount.
Step 5: Throw in the Flavorings
Finally, stir in the parmesan and butter. Taste and add salt and pepper to your liking. Optionally, add fried sage leaves. Serve immediately for optimal tastiness.
how to make fried sage leaves
Fried sage leaves completely level up this risotto! To make them, heat a thin layer of oil in a sauté pan over medium heat. Carefully drop fresh sage leaves into the oil. They should immediately sizzle (if they don’t, increase the heat). Cook each leaf for about 10 seconds per side or until slightly golden and crispy.
Variation options to try out
After you’ve tried this dish a few times and want to mix things up, there are a few options you can choose from! Both are very easy to implement, too. And if you just want to keep it classic, learn how to make classic risotto.
Butternut squash: Swap out the signature ingredient and use pumpkin or sweet potato instead! Either option will give you the same thick, savory result.
Make it herby: Add extra flavor by including chopped rosemary or thyme! They add so much flavor to the dish, making it a totally different experience.
you can never have enough risotto
Butternut Squash Risotto
Ingredients
- 1 Tbsp olive oil, 15 mL
- 3 cups diced butternut squash, about ½ of a medium squash
- ¼ cup finely diced white or yellow onion, about ¼ of an onion
- 2 cloves garlic, minced
- 1 ½ cups Arborio rice, 300 g
- ¼ cup white wine, 60 mL
- 4 cups vegetable broth, 944 mL
- ½ cup grated parmesan, 30 g
- 2 Tbsp butter, 28 g
Instructions
- Veggies: In a large skillet, heat oil over medium heat. Add butternut, onion, and garlic, stirring to evenly coat in oil. Cover with a lid and cook until the butternut is slightly soft, about 10 to 15 minutes. Roughly mash so that about half of the squash is smashed. Transfer butternut mixture out of the pan.
- Toast Rice: Add dry rice and cook for about 2 minutes, stirring frequently, until the rice is slightly opaque on the outside but uncooked on the inside.
- Wine: Add wine to the pan of rice and simmer until absorbed. Stir in the cooked butternut mixture.
- Broth: Slowly add the vegetable broth to the pan, adding ½ cup at a time. Wait until broth has almost completely absorbed before adding another ½ cup. Begin tasting the rice after 15 minutes or so. Once it is al dente (a little bit chewy), stop adding broth (you may not need the full amount).
- Flavor: Stir in parmesan and butter. Taste and add salt and pepper to suit your liking. Optionally add fried sage leaves*. Serve immediately for optimal tastiness.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Thanks for sharing this lovely recipe! I made it yesterday and it was absolutely delicious. I used a mixture of Parmesan & Pecorino Romano (made from sheep’s milk – a more tangy flavour). We had quite some leftovers, so I will serve the leftovers with the other 1/2 of the butternut squash that I’ll roast in the oven with some shallots, garlic, rosemary & lemon.
Ooooh those leftovers sound heavenly! So glad you liked it! 😀
Made this for dinner and it was very tasty. I’m a pretty experienced cook but risotto is always a challenge for me. This however was a success. It also makes great leftovers.
It can be a bit of a tricky one to get just right! So happy you loved it, Sue 🙂