Go Back
As the leaves begin to change and the air turns crisp, there’s nothing quite as comforting as a bowl of creamy risotto. Among the many variations, Velvet Butternut Squash Risotto stands out not only for its vibrant color but also for its rich, velvety texture and the warmth it brings to chilly evenings. This dish celebrates the sweetness of butternut squash, complemented by the earthiness of Arborio rice, creating a perfect harmony of flavors that encapsulates the essence of autumn.

Velvet Butternut Squash Risotto

Discover the comforting flavors of Velvet Butternut Squash Risotto, a perfect dish for chilly autumn evenings. Bursting with the sweetness of roasted butternut squash and creamy Arborio rice, this recipe celebrates seasonal produce with its vibrant color and velvety texture. Easy to prepare, it suits special occasions or cozy weeknight dinners. With customizable protein options and aromatic herbs, you'll impress loved ones while nourishing your body with this wholesome meal. Enjoy the warm embrace of autumn in every bite.
Print Recipe Pin Recipe

Ingredients
  

1 medium butternut squash, peeled and diced into 1-inch cubes

1 tablespoon olive oil

1 tablespoon unsalted butter

1 small onion, finely chopped

2 cloves garlic, minced

1 ½ cups Arborio rice

½ cup dry white wine (e.g., Sauvignon Blanc)

4 cups vegetable broth (keep warm)

1 cup grated Parmesan cheese

½ cup heavy cream

Salt and black pepper to taste

Fresh sage leaves for garnish (optional)

Toasted pumpkin seeds for garnish (optional)

Instructions
 

Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for about 25-30 minutes until tender and caramelized. Set aside.

    Prepare the Risotto Base: In a large skillet or pot, melt the butter over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.

      Toast the Arborio Rice: Add the Arborio rice to the skillet, stirring frequently for about 2-3 minutes, allowing the grains to absorb the flavors and become slightly translucent.

        Deglaze with Wine: Pour in the dry white wine, stirring continuously until the wine has mostly evaporated. This should take about 2-3 minutes.

          Add Broth Gradually: Begin adding the warm vegetable broth, one ladle at a time, to the rice. Stir frequently and allow each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is al dente and creamy.

            Incorporate the Butternut Squash: Once the risotto reaches the desired texture, gently fold in the roasted butternut squash, grated Parmesan cheese, and heavy cream. Season with salt and black pepper to taste, adjusting to your preference.

              Serve: Spoon the risotto into bowls or plates and garnish with fresh sage leaves and toasted pumpkin seeds if desired. Enjoy your creamy, fall-inspired Velvet Butternut Squash Risotto!

                Prep Time, Total Time, Servings: 15 mins | 1 hour | Serves 4