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    The Yummy Bowl » Recipes » Dinner

    Butternut Squash Risotto

    Jul 25, 2021 · Modified: Sep 27, 2022 by Julia | The Yummy Bowl · This post contains affiliate links · 15 Comments

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    Pinterest image for butternut squash risotto

    This Butternut Squash Risotto recipe is easy, healthy, and deliciously creamy without adding tons of ingredients. Risotto is perfect for when you’re craving something warm and hearty this fall! 

    Risotto is a dish that is great all year round, and will quickly become a family favorite. If you haven’t made one yet, then this butternut squash risotto is an excellent start.

    top shot of a pumpkin risotto in a light blue bowl

    There is a skip-to-recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!

    Jump to:
    • Ingredients
    • Instructions
    • Tips
    • Variations
    • FAQ
    • More Easy Butternut Squash Recipes
    • Easy Pumpkin Recipes
    • Butternut Squash Risotto

    This risotto is quite straightforward, doesn't involve many ingredients, does no pre-roasting of the squash (unless you want even deeper butternut squash flavor), or does any other difficult and time-consuming prep. 

    It is a relatively light risotto, vegetarian, and can be made vegan very easily by using vegan butter, vegetable broth, and vegan cheese instead of the regular ingredients listed in this recipe. 

    If you like comforting easy one-pot recipes be sure to check out my Chicken Zucchini Casserole, Sweet Potato Coconut Stew, Butternut Squash Broccoli Casserole.

    Ingredients

    squahs risotto ingredients flatlay shot over marble background

    There is plenty of customization when it comes to risottos by adding variety of spices, herbs, mushrooms and protein such as pancetta, chorizo, chicken or seafood.

    But I’ll leave it up to you, as this is just a simple vegetarian base that you can use to customize further.

    What I’ve used in this butternut squash risotto:

    Butternut Squash - you can also use roasted winter squash or regular pumpkin of choice.

    Risotto rice - is essential to use the right rice to have the best and most authentic result.

    Butter - gives that buttery, creamy flavor to the rice.

    Warm Chicken or vegetable stock - adds texture and rich flavor.

    Dry White Wine - adds a boost of acidity to the dish, but feel free to go for a non-alcoholic version and just stick to the lemon juice and add a bit of broth or hot water instead.

    Season simply - salt, pepper, and a little nutmeg or cinnamon it’s all you need.

    Parmesan - salty parmesan or similar other aged cheese will help to develop the flavor and complete the dish.

    Just a quick note that this is my way of making risotto, maybe not the authentic Italian Risotto type because I love my risotto fulfilling, creamy and thick with a bit (but not too much) of liquid inside.

    You can simmer the rice until the liquid is all vaporized if you wish to follow the more classical risotto version. 

    close up shot of risotto on a spoon

    Instructions

    In a wide pot, a dutch oven, or skillet, melt butter.

    sauteed onion and garlic in a white dutch oven

    Sautee onion, garlic until onion becomes translucent and garlic fragrant.

    arborio rice and sauteed onion and garlic in a white dutch oven

    Add in the arborio rice and stir constantly for few minutes. 

    arborio rice and pumpkin pieces sauteeing in a white dutch oven

    Pour in the wine and take it to almost boil.

    Stir in the diced butternut squash, and follow with ½ chicken broth. 

    Stir constantly and add the broth slowly in the pot little by little. It should take about 25 minutes for all the rice to absorb all the liquid and butternut squash to soften.

    chicken stock added to a white pot along with simmering pumpkin risotto ingredients

    Follow with nutmeg, salt, pepper.

    pumpkin risotto ingredients simemring in a white dutch oven

    Add in parmesan, parsley (or add as a garnish on top later). Stir to combine.

    parmesan cheese on top of pumpkin risotto ingredients simmering in a white pot

    Serve right away.

    side view angle of a pot filled with pumpkin risotto and a wooden spoon inside

    Tips

    • Don’t try to rush the process by adding too much chicken/vegetable broth at once. Ideally, you want to add the stock just enough for it to cover the rice (and in our case squash). Wait until the liquid is vaporized and then add again and again. This process will allow the rice to cook evenly. So make sure to add stock little by little so that your rice will not end up mushy.
    • You’ll know when the risotto is ready, it needs to have a bit of firmness in it and the texture should be creamy. If you can pull the spoon through the risotto and it slowly oozes back in place then congrats, your risotto is ready. 
    • Add a bit of variety! There is plenty of customization that you can do. Simply experiment with different spices, veggies but make sure to follow the basic rules of cooking risotto. 

    Variations

    For more flavor, try adding fresh or dried herbs such as thyme, rosemary, basil, oregano. 

    The butternut squash pairs well with mushrooms, saute them separately on a pan with some butter before adding to risotto in the end.

    Add protein - cook chicken strips separately on high heat for about 3-4 minutes on both sides until golden brown and stir in the risotto in the end of cooking. Alternatively you can arrange cooked chicken strips beautifully on top of risotto once serving. 

    Butternut squash - if you have more time, you could roast the butternut squash cubes or whole squash cut in half in the oven with mix of herbs and olive oil. Then transfer the slices to risotto as guided in the recipe. If you’re looking for that orange color, puree the roasted/cooked butternut squash before adding to risotto. You may need to adjust the chicken broth quantity in this case.

    Top your risotto with grilled, pan-seared shrimps or scallops, bacon, pancetta, chorizo.

    Serve the risotto with mushrooms or plain risotto as a side dish to seabass, chicken, salmon.

    Add bacon or pancetta to your risotto.

    Any vegetables will work well with risotto, try peas, tomatoes, zucchini, kale, sweet potato, spinach.

    A few of my other favorite risotto recipes are: Mushroom Risotto, Tomato & Basil Risotto, Asparagus Risotto and Pumpkin Risotto.

    If you're looking for a heavier and creamier risotto, I'd recommend using heavy cream instead of ½ of the vegetable broth. Add the cream in the end.

    FAQ

    What can you use instead of Risotto Rice or Arborio Rice?

    Basmati rice, Farro rice, Carnaroli rice, or sushi rice can be used as alternatives for arborio rice.
    However, If you are trying to stay away from carbs, a good way to enjoy a semi-traditional risotto is to substitute Basmati rice, burglar wheat, or pearled barley.

    What rice is used for risotto?

    First things first, the most important ingredient here is rice. And not just any rice but Arborio rice, which is the most commonly found short-grain rice. 
    Actually, risotto's luscious texture comes exactly from the starch of Arborio rice. Short-grain rice like this one has a high starch content and tends to absorb less liquid, resulting in a stickier, more compact risotto.
    Additionally, it’s packed with more fiber than traditional pasta and doesn’t need a heavy, dairy-based sauce. 

    I hope you'll enjoy this Butternut Squash Risotto and if you make this recipe, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.

    Thank you for reading,

    Love,

    Julia

    More Easy Butternut Squash Recipes

    • squash casserole in oval baking dish with apples and cranberries
      Roasted Butternut Squash Casserole With Cranberries And Apples
    • side angle view of a spoon scooping out the baked flesh of butternut squash half
      Baked Butternut Squash With Brown Sugar and Cinnamon
    • This tasty Squash Spread/Caviar recipe is called Kabachkovaya Ikra in Russian and is one of my favorite Russian cuisine recipes. It’s easy to make, vegetarian, and full of flavors. Perfect for spreads and bruschettas. -The Yummy Bowl
      Roasted Summer Squash Spread (Kabachkovaya Ikra)
    • Butternut Squash Broccoli Casserole (Dairy Free, Vegan)
      Butternut Squash Broccoli Casserole (Dairy-Free, Vegan)

    For all recipes, please go to my Recipe Index.

    Easy Pumpkin Recipes

    • Potato Pumpkin and Spinach in Creamy Coconut Curry Sauce
    • Roast Pumpkin Chickpea Salad
    • Butternut Squash Broccoli Casserole
    • Squash Spread

    top shot of a pumpkin risotto in a light blue bowl

    Butternut Squash Risotto

    This Butternut Squash Risotto recipe is easy, healthy, and deliciously creamy without adding tons of ingredients. Risotto is perfect for when you’re craving something warm and hearty this fall!
    5 from 8 votes
    Print Pin
    Author: Julia | The Yummy Bowl
    Course: Main Course
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4 larger portions
    Calories: 634kcal

    INGREDIENTS

    • 4 ½ tablespoon butter
    • 1 large brown onion finely diced
    • 3 large garlic cloves minced
    • ⅔ cup white wine
    • 1 ¾ cups risotto rice (Arborio, Carnaoli)
    • 4 cups chicken broth or as needed
    • 1 cup parmesan
    • Salt and pepper to taste
    • Nutmeg to taste
    • 3 ½ cup butternut squash or fresh sweet pumpkin diced
    • Parsley pumpkin seeds, pine nuts for garnish
    • Pumpkin seed oil for garnish

    INSTRUCTIONS

    • In a wide pot or skillet, melt butter and sautee onion, garlic until onion becomes translucent and
    • Garlic fragrant. Add in the rice and stir constantly for few minutes.
    • Pour in the wine and take it to almost boil. Stir in the diced butternut squash, and follow with ½ chicken broth.
    • Stir constantly and add the broth slowly in the pot little by little. It should take about 25 minutes for all the rice to absorb all the liquid. Follow with parmesan, parsley (or add as a garnish on top later), nutmeg, salt, pepper. Serve right away.
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    Nutrition Facts
    Butternut Squash Risotto
    Amount Per Serving
    Calories 634
    * Percent Daily Values are based on a 2000 calorie diet.

    (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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    Need a different visual? This recipe is also available as a story!

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    Roasted Summer Squash Spread (Kabachkovaya Ikra) »
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    Reader Interactions

    Comments

    1. Julia

      August 10, 2021 at 10:32 pm

      5 stars
      A healthier spin on traditional creamy risotto!

      Reply
    2. Tracee David

      November 18, 2021 at 1:50 am

      5 stars
      So delicious! My family was a little skeptical at first, but it only took one bite and now it’s a family favorite!

      Reply
      • Julia | The Yummy Bowl

        November 19, 2021 at 3:38 pm

        Tracee, thank you so much! It means a lot to me!

        Reply
    3. Sarah James

      February 19, 2023 at 2:01 pm

      5 stars
      Your risotto looks delicious, I'm always looking for recipes to use up our butternut squash harvest. Looking forward to making your recipe, thanks for sharing.

      Reply
      • Julia | The Yummy Bowl

        February 21, 2023 at 3:59 pm

        thank you Sarah!

        Reply
    4. Sandra

      February 19, 2023 at 2:37 pm

      5 stars
      This recipe was easy to make and a hit with the whole family! Who knew butternut squash risotto was so easy to make. You made this recipe so easy to follow. Thanks for another delicious recipe!

      Reply
      • Julia | The Yummy Bowl

        February 21, 2023 at 3:58 pm

        Thank you Sandra! Glad you loved it

        Reply
    5. Kushigalu

      February 19, 2023 at 3:00 pm

      5 stars
      LOve this risotto with butternut squash. So delicious. Thanks for sharing.

      Reply
      • Julia | The Yummy Bowl

        February 21, 2023 at 3:59 pm

        Thank you Kushigalu!

        Reply
    6. Ned

      February 19, 2023 at 3:08 pm

      5 stars
      Warm and delicious! Thank you for an amazing recipe! I absolutely enjoyed every bit of this one!

      Reply
      • Julia | The Yummy Bowl

        February 21, 2023 at 3:59 pm

        We love it! Thanks Ned!

        Reply
    7. Tara

      February 19, 2023 at 4:22 pm

      5 stars
      Such a comforting meal! This risotto looks so good with the addition of the butternut squash. Love all the variation options too.

      Reply
      • Julia | The Yummy Bowl

        February 21, 2023 at 3:59 pm

        Thanks Tara!

        Reply
    8. Jill

      February 20, 2023 at 6:38 am

      5 stars
      I love both butternut squash and risotto so I know I'll love this recipe. Pinned so that I can try it soon!

      Reply
      • Julia | The Yummy Bowl

        February 21, 2023 at 3:58 pm

        It's Delicious Jill!

        Reply

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    I'm Julia and welcome to The Yummy Bowl. I share easy and healthy recipes for the whole family. Everything you see here is Gluten-free and mostly made with whole food ingredients. Hope you enjoy! Love, Julia

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