This creamy butternut squash risotto comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight meal that your family will love! Trust me, this risotto is a comforting hug in a bowl, loaded with tons of flavor.
Ingredient Breakdown
- Arborio Rice, Arborio rice is a must for risotto because it’s short-grained and has the perfect starchiness that gives risotto its creamy texture.
- Roasted Butternut Squash (2 cups, diced)
- Vegetable Broth (4 cups)
- Onion (1 small, diced), Fresh onion brings aromatic sweetness!
- Garlic (2 cloves, minced), Fresh garlic is the perfect aromatic to elevate this dish!
- Parmesan Cheese (1/2 cup, grated)
- Olive Oil (2 tablespoons)
- Fresh Sage Leaves (chopped)
- Salt and Pepper
Let’s Get Cooking!
Ready to dive into making this creamy butternut squash risotto? Here’s how I make it, step by step.
Warm the Broth: In a saucepan, heat the vegetable broth over low heat so it’s nice and warm when we need it later. This little trick really helps the rice absorb the liquid more evenly!
Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Once it’s shimmering, add in the diced onion and garlic. Cook for about 3-4 minutes until they’re fragrant and the onion is translucent, oh, that smell is heavenly!
Toast the Rice: Stir in the Arborio rice with the aromatic mixture and cook for about 2 minutes, stirring frequently, until the rice is lightly toasted. This little step adds a nutty flavor and sets you up for creamy perfection!
Incorporate the Broth: Now, grab a ladleful of warm broth and pour it into the skillet with the rice, stirring constantly until it’s mostly absorbed. Keep this up! After it’s absorbed, add more broth one ladle at a time, this will take about 20 minutes total. You’ll want to keep stirring frequently until the rice is creamy and al dente. You’ll know it’s done when it has that perfect, slightly chewy texture.
Fold in the Goodness: Once the rice is just about done, fold in the roasted butternut squash, Parmesan cheese, and fresh sage. Stir until everything is well combined and look at that, creamy deliciousness!
Season to Perfection: Add a couple pinches of salt and pepper to taste. This is important, as it brings all the flavors together!
Serve and Enjoy: Serve warm, garnished with a few extra sage leaves if you’re feeling fancy. Oh, and watch everyone’s eyes light up. It’s perfect for cozy family dinners!
If you loved this creamy butternut squash risotto, be sure to check out my Red Pepper Risotto, my Lemon Parmesan Zucchini Risotto, or my Mexican Sweet Corn Risotto! Trust me; these are recipes your family will love too!
Why This Recipe Works
Quick & Easy
This creamy butternut squash risotto comes together in just about 30 minutes, making it a perfect weeknight dinner option! Who has time to be in the kitchen for hours? Not me!
One Pot Perfection
Only one pot is needed for this recipe, minimal cleanup required! You can spend more time enjoying your meal and less time washing dishes. No one ever complains about that!
Customizable
The beauty of this risotto lies in its versatility. You can easily adjust the ingredients based on what you have at home. Got leftover veggies? Toss them in!
Comfort Food
This is one of those seriously cozy dishes that wraps you in warmth and happiness. It’s loaded with creamy goodness and flavor that makes everyone feel at home.
Make-Ahead Friendly
You can make this creamy butternut squash risotto ahead of time and store it in the fridge. Just be sure to add a splash of broth when reheating, it’ll help bring it back to its creamy texture!
Serving Suggestions & Storage
What to Serve With This
I love serving this risotto with a simple mixed green salad and some crusty bread. It’s truly the perfect balance of creaminess and freshness. You can also pair this with roasted chicken or sautéed mushrooms, and it makes for an impressive dinner spread!
How Long It Keeps
This creamy risotto can be stored in the fridge for about 3-4 days. Just keep it in an airtight container, and you’re good to go!
Reheating Instructions
To reheat, add a splash of vegetable broth or water in a saucepan over medium heat, and stir until warmed through. You can microwave it too, but just make sure to cover it to keep everything moist.
Freezer Friendly?
Yes! You can freeze this risotto for up to 3 months. Just make sure it’s cooled completely before transferring to a freezer-safe container. When you’re ready to eat it, thaw it in the fridge overnight and reheat.
So there you have it, a creamy butternut squash risotto that’s not only super delicious but also a wonderful option for busy nights when you want comfort food without all the fuss! You’ll want to make this one again and again; it might just become a family favorite.
Happy cooking, friends! And follow us on Pinterest for daily inspiration that brings warmth to your table!
Creamy Butternut Squash Risotto
Ingredients
Method
- In a saucepan, heat the vegetable broth over low heat until warm.
- In a large skillet, heat the olive oil over medium heat. Add diced onion and garlic and sauté for 3-4 minutes until the onion is translucent.
- Stir in the Arborio rice and toast for about 2 minutes, stirring frequently.
- Add a ladleful of warm broth to the rice, stirring constantly until almost absorbed. Continue adding broth one ladle at a time for about 20 minutes, stirring frequently.
- When the rice is creamy and al dente, fold in the roasted butternut squash, Parmesan cheese, and fresh sage.
- Season with salt and pepper to taste.
- Serve warm, garnished with extra sage leaves if desired.