Butternut Squash Risotto | Garden in the Kitchen

Rich, creamy, and a fall favorite, this Butternut Squash Risotto epitomizes comfort food. Made with traditional arborio rice, butternut squash, and loads of parmesan cheese it’s a satisfying dish your whole family will love.

Though this recipe for risotto is made over the stove, I also have a super delicious instant pot butternut squash risotto recipe, if you want to prepare it that way.

Slow simmered in vegetable broth, and a parmesan cheese rind, this butternut squash risotto recipe is loaded with flavor. The grated sweet butternut squash is fully incorporated into the rice for a smooth, creamy texture.

Using both grated parmesan and a parmesan cheese rind adds a dimension of umaminess, saltiness, and creaminess. Not to mention a rich Italian cheese flavor.

In this recipe, you don’t need to babysit the pot and pour in a few cups of broth at a time. I’ve added the whole lot of broth, covered the pot, and let the risotto simmer until it’s rich and thick. Feel free to adjust the amount of broth depending on your desired consistency.

Ingredients

• Arborio rice: Arborio rice is the typical rice used to make risotto. It can usually be found in the rice section of the grocery store.
• Vegetable broth: I used vegetable broth for simmering the rice. Any type of broth will work but using a vegetable broth makes the recipe suitable for vegetarians. If you want to use low sodium that works too, just adjust the amount of added salt. Keep in mind that parmesan cheese and the parmesan rind are fairly salty.
• Butternut squash: I love the flavor butternut squash adds to this risotto. I shredded it for this recipe. You can use a different squash if you’ve got one sitting on your kitchen counter or canned pumpkin puree works well too. Just don’t use pumpkin pie filing as it is sweetened.
• Shallot: Use a shallot, diced small, to add a mild onion flavor.
• Butter: Butter adds a richness to the risotto but you could also use olive oil to simmer the shallot and the rice.
• Parmesan cheese: Grated parmesan cheese adds the salty, cheesy goodness to this risotto. If you can’t find parmesan you can use pecorino romano, gran padano or parmigiano reggiano.
• Parmesan cheese rind: This is the rind from the block of parmesan cheese. I’ve included more details but all you have to do is cut the end off your block of parmesan cheese. Or, see if your grocery store has the rinds for sale. Some stores sell them in the cheese section.
• Thyme Fresh or dried thyme is great at adding flavor.

How To Make Butternut Squash Risotto

• Sauté shallots in melted butter until fragrant and then add the arborio rice. Allow the rice to cook with the shallot butter until the corners start to become translucent. Season with salt, pepper and thyme.
• Stir in the shredded squash and mix well.
• Pour in the broth, toss in the parmesan rind, and stir again.
• Cover the pot and cook until all the liquid is absorbed.
• Remove the cheese rind, stir in the grated parmesan cheese, and cover until ready to serve.

What to serve this squash risotto with?

This butternut squash risotto pairs well with hearty meats like this Classic Braised Beef Shank Osso Buco. The creaminess and cheesiness of this risotto recipe complement the rich and hearty flavors of the osso buco well. Top the risotto with the meat or serve them side by side. Either way they are a fabulous pair!

Storage and Make Ahead

Refrigerator: Leftover butternut squash risotto will keep in the fridge for up to 4 days in an airtight container. Reheat in the microwave or over the stove. The risotto may thicken once it’s been refrigerated. Add broth to thin it out to your desired consistency.

Freezer: In the freezer, squash risotto will keep for up to 3 months. Thaw in the fridge overnight.

Make ahead: Risotto is a great meal to prepare ahead of time. Get it going during your meal prep and reheat during the week.

Looking for more butternut squash recipes?