Recipe

Butternut Squash Risotto

Creamy, savory-sweet risotto with roasted squash, Parmesan, and sage for a cozy bowl with bright, balanced flavor.

By Matt Campbell

•

4.8

A shallow bowl of creamy butternut squash risotto topped with shaved Parmesan and crispy sage leaves on a wooden table with soft natural light

Risotto has a reputation for being fussy. Like you need a chef coat, a tiny spoon, and the patience of a saint. Not here. This butternut squash risotto is the kind of cozy, creamy dinner that feels special, but still fits into real life cooking where someone is asking you a question every 90 seconds.

The move is simple: roast the squash for deep caramel flavor, then stir it into a classic Parmesan risotto until it turns glossy and softly orange. Finish with butter, a squeeze of lemon, and crispy sage on top. It tastes like fall, but honestly I make it whenever I need a bowl of comfort that still has some brightness and edge.

Whole butternut squash, arborio rice, Parmesan, onion, garlic, sage, butter, and broth arranged on a clean kitchen counter in warm natural light

Why It Works

Roasting the squash concentrates sweetness and adds browned edges, so the risotto tastes layered instead of one-note.
Hot broth and steady stirring help the rice release starch slowly, giving you that creamy texture without cream.
Parmesan plus butter at the end creates the classic glossy finish Italians call mantecatura, aka the “okay wow” moment.
Lemon and sage keep it from tasting heavy, balancing the squash with a little lift and a little crunch.

Pairs Well With

Storage Tips

Risotto is best right after cooking, when it is silky and loose. That said, leftovers are still great, especially if you treat them kindly.

Refrigerate

Let leftovers cool briefly, then refrigerate promptly (within about 2 hours). Store in an airtight container for up to 3 days.

Reheat (best method)

Add risotto to a saucepan with a splash of broth or water, about 1 to 3 tablespoons per cup. Warm over medium-low heat, stirring often, until creamy again. Finish with a little extra Parmesan or a small knob of butter if it needs help.

Freeze

You can freeze risotto for up to 2 months, but the texture will be softer after thawing. Thaw overnight in the fridge and reheat with added broth.

Leftover glow-up

Form into patties, pan-fry in olive oil until crisp, and top with a fried egg.
Roll into small balls, stuff with mozzarella, then bake or pan-fry for lazy arancini vibes.

Common Questions

Do I have to use Arborio rice?

Arborio is the easiest to find and works great. Carnaroli is even better if you spot it. I would not use long-grain rice. It will not get creamy in the same way.

Can I make this without wine?

Yes. Skip the wine and add a squeeze of lemon at the end for brightness, or use a splash of apple cider (not vinegar) for a gentle sweet-tart note. If you skip wine, you might need a pinch more salt to keep the flavor lively.

Why is my risotto still crunchy?

Most of the time it just needs more time and more hot liquid. Crunchy risotto usually means the rice is undercooked, the simmer was too aggressive (liquid evaporated faster than the rice could soften), or you did not add quite enough total broth. Keep the broth hot, keep the heat at a steady gentle simmer (small bubbles, not a hard boil), and keep cooking until the grains are tender with a slight bite. If you run out of broth, use hot water and keep going.

Why is my risotto gummy?

Gummy risotto usually comes from overcooking or letting it get too tight and sit too long before serving. Pull it off the heat when the rice is al dente and the texture is loose and creamy. If it thickens up, loosen with a splash of hot broth. Stirring is part of risotto, so do it regularly, just not so aggressively that you break up the grains.

Can I use frozen butternut squash?

Absolutely. Roast it straight from frozen on a sheet pan at 425°F, just give it a few extra minutes and spread it out well so it roasts instead of steaming.

How do I know when risotto is done?

When you drag a spoon through the pan, it should slowly flow back, not stay in a stiff line. Italians call it “all’onda,” like waves. The rice should be tender with a slight bite in the center.

Is this vegetarian?

It can be. Use vegetable broth, and if you are strict vegetarian, look for a vegetarian Parmesan style cheese (traditional Parmesan is often made with animal rennet).

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large rimmed baking sheet
Parchment paper (optional, for easy cleanup)
Medium saucepan (for warming broth)
Large sauté pan or wide Dutch oven
Wooden spoon or silicone spatula
Ladle or measuring cup
Microplane or fine grater (for Parmesan)
Chef’s knife and cutting board

I learned pretty early that “practical skills” in the kitchen are basically just a bunch of tiny decisions that stack up. Heat control. Salt timing. Knowing when to stop stirring and when to stir like you mean it. Risotto is the best teacher for that, because it makes you pay attention, but it also rewards you fast.

This butternut squash version is the one I make when I want something that feels like a restaurant bowl without the restaurant pressure. Roast the squash, pour a little wine, keep the broth warm, and suddenly you are standing over the pan thinking, yeah, I can absolutely do this. And you can.

Butternut Squash Risotto

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 4

Ingredients

1 medium butternut squash (about 2 1/2 to 3 pounds), peeled, seeded, and cut into 1/2-inch cubes (about 5 to 6 cups)
3 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided, plus more to taste
1/2 teaspoon black pepper, plus more to taste
6 cups low-sodium chicken or vegetable broth, plus more as needed (you may use closer to 6 to 7 cups depending on your simmer)
4 tablespoons unsalted butter, divided
1 small yellow onion, finely chopped
3 cloves garlic, finely chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
1/2 cup freshly grated Parmesan, plus more for serving
1/4 teaspoon freshly grated nutmeg (optional but excellent)
8 to 10 fresh sage leaves
1 teaspoon lemon juice (or to taste)
Optional add-ins: 1/2 cup cooked crispy bacon or pancetta, toasted pepitas, or a handful of baby spinach

Cubed butternut squash tossed with olive oil, salt, and pepper spread out on a parchment-lined sheet pan before roasting on a kitchen counter

Instructions

Roast the squash. Heat the oven to 425°F. Toss the cubed squash with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Spread on a sheet pan in an even layer. Roast for 25 to 30 minutes, flipping once, until browned on the edges and a knife slides in easily.
Warm the broth. While the squash roasts, bring the broth to a gentle simmer in a saucepan. Keep it warm on low. Hot broth is the difference between creamy risotto and a starchy slog.
Start the base. In a large sauté pan or wide Dutch oven over medium heat, melt 2 tablespoons butter with the remaining 1 tablespoon olive oil. Add the onion and cook 4 to 6 minutes, stirring, until soft and translucent. Add garlic and cook 30 seconds until fragrant.
Toast the rice. Add the Arborio rice and stir for 1 to 2 minutes until the grains look slightly translucent around the edges. This tiny step builds flavor and helps the rice cook evenly.
Deglaze with wine. Pour in the wine and stir until mostly absorbed, about 1 to 2 minutes.
Cook the risotto. Add about 1/2 cup hot broth and stir frequently until it is mostly absorbed. Keep adding broth 1/2 cup at a time, stirring and letting each addition absorb before the next. Keep the heat at a steady gentle simmer (small bubbles, not a boil). This will take about 18 to 22 minutes. You want the rice tender with a slight bite and the texture loose and creamy.
Tip: If you run low on broth, hot water works in a pinch. Just keep it hot.
Add the squash. Stir in the roasted squash. For a creamier, more saucy risotto, mash some squash against the side of the pan as you stir. Cook 2 minutes to let everything come together.
Crisp the sage. In a small skillet (or push risotto to one side of the pan if you are feeling brave), melt the remaining 2 tablespoons butter over medium heat. Add sage leaves and cook 30 to 60 seconds until crisp. Remove to a paper towel.
Finish strong. Off heat, stir in Parmesan, nutmeg (if using), and lemon juice. Taste and adjust salt and pepper. If it thickened up, loosen with a splash of hot broth until it flows like waves.
Serve. Spoon into warm bowls, top with crispy sage, extra Parmesan, and a crack of black pepper. Eat immediately while it is glossy and perfect.