This butternut squash risotto is creamy, cozy, and loaded with tender squash, fresh rosemary, and plenty of garlic, all cooked in one skillet. It’s made without butter or wine, so finish it with regular Parmesan or a vegan Parmesan and get it on the table for your next fall dinner!
Why this recipe works
Risotto gets its creaminess from the rice, not from dairy. When you add broth a little at a time and keep the rice moving, the Arborio slowly releases its starch and the broth turns into a silky sauce that clings to every grain. That’s how our asparagus risotto comes together too! The butternut squash brings its own natural sweetness to this dish which gives it a different taste and feel from your typical risotto.
In short, everything cooks in one large skillet, raw squash cubes and all. Chef Antoine starts with 1 cup of broth brought to a boil, then adds the rest 1/2 cup at a time every 2-4 minutes, so the grains cook evenly and finish creamy and just a little soupy. There’s no separate roasting step and no extra pan to wash! It’s a comforting side dish for a holiday table and hearty enough to serve as a meatless main.
I have always loved butternut squash, along with acorn and spaghetti squash. So in the fall when they are in an abundance, we make as much as we can. I love Antoine’s super easy baked spaghetti squash and my air fryer acorn squash recipe is a favorite!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BUTTERNUT SQUASH – Look for a squash that feels heavy for its size with a matte, tan skin and no soft spots. A medium squash in the 2-3 pound range is what we used. Peel it, scoop out the seeds, and cut it into even 1/2-inch cubes. The squash goes into the skillet raw and cooks right along with the risotto, so keeping the cubes the same size will help it all cook evenly. If you end up with extra squash, it’s perfect for our butternut squash pasta. Pre-cut squash from the produce section works great here too and saves you the peeling.
ARBORIO RICE – This short-grain Italian rice is what makes risotto creamy, because it’s loaded with the starch that thickens the broth as you stir. I use this Arborio rice. Carnaroli rice is a good substitute if you can find it, but skip long-grain rice, basmati, or jasmine, since they won’t release enough starch to get creamy.
VEGETABLE BROTH – There’s no wine in this recipe at all, so the vegetable broth carries all the flavor and keeps it vegan. I recommend low-sodium broth since the garlic salt is already seasoning the dish. If you aren’t cooking vegan, chicken broth works too.
FRESH ROSEMARY – Fresh rosemary is earthy and piney and pairs beautifully with sweet squash. Chop it finely so you don’t end up with a woody needle in your bite. If you want to substitute the rosemary, you can use either fresh sage or thyme. Dried rosemary will also works, use one-third of the amount as fresh.
PARMESAN CHEESE – To keep the risotto vegan, use a vegan Parmesan instead. You’ll find shredded and grated versions near the regular Parmesan or in the plant-based cheese section, and they give you that same salty, nutty finish without the dairy. Add a sprinkle of chopped fresh parsley either way for a pop of color.
GARLIC SALT – Garlic salt seasons the risotto and adds a second layer of garlic flavor on top of the minced garlic. If you don’t have any, use kosher salt and a pinch of garlic powder instead.
MINCED GARLIC – I use jarred minced garlic for convenience, but freshly minced cloves work just as well.
DICED ONION – A yellow or white onion softens and sweetens as it cooks and builds the base of the risotto. A shallot is a nice, milder substitute if needed.
How to Make Butternut Squash Risotto
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Peel, core, and dice butternut squash into 1/2-inch cubes.
- Heat olive oil in skillet over medium-high heat until shimmering. Add garlic and onion and sauté until soft, 1-2 minutes.
- Add cubed squash and season with garlic salt and pepper.
- Stir in the arborio rice and fresh rosemary.
- Add 1 cup of the broth and bring to a boil.
- Continue adding broth, 1/2 cup at a time, every 2-4 minutes. This controls the release of the starch and cooks the grains evenly. This is what creates risotto’s creamy texture.
- Risotto will have a creamy sauce that’s slightly soupy.
Frequently Asked Questions & Expert Tips
Not at all! This one doesn’t use any. The vegetable broth, garlic, and rosemary give it plenty of flavor, which also makes it a good choice when you’re cooking for kids or anyone who avoids alcohol.
Yes, the risotto itself has no butter, cream, or wine, so the only swap is the garnish. Top it with a vegan Parmesan instead of regular Parmesan and you still get that cheesy finish. Double-check the label on your vegetable broth too, since a few brands aren’t fully plant-based.
You don’t have to stir nonstop, but you do want to stir often. Stirring rubs the starch off the rice, and that’s what makes it creamy. I’d recommend using a heat-resistant rubber spatula, since it scrapes the bottom of the skillet so nothing sticks. Plan on staying near the stove for the roughly 20 minutes it takes to add the broth.
Adding the broth gradually lets the rice absorb it slowly and release its starch as it cooks. If you pour it all in at once, the rice simmers like regular rice and you lose that creamy texture.
Taste a few grains. They should be tender with just a little bite in the center, and the risotto should have a creamy sauce that’s slightly soupy. It keeps thickening as it sits, so take it off the heat when it looks a little looser than you want.
A large, heavy-bottomed skillet is best. The wide surface spreads the rice out so it cooks evenly and absorbs the broth at the same rate, and the heavy bottom keeps the rice from scorching.
Yes. Thaw it and pat it dry first, since frozen squash holds extra water. You may not need quite all of the broth, so taste the rice toward the end before adding the last of it.
Storage and Freezing Information
- To store: Let the risotto cool, then refrigerate it in an airtight container within 2 hours of cooking. It keeps for 3-4 days.
- To reheat: Risotto firms up in the fridge, so add a splash of broth or water and reheat it in a skillet over medium-low heat, stirring until it’s creamy again. You can also microwave it with a splash of liquid, stirring every 30 seconds.
- To freeze: Freeze cooled risotto in a freezer-safe container or ziptop freezer bag for up to 2 months. Do note that the rice softens a bit after freezing. Thaw it overnight in the refrigerator, never on the counter, then reheat it on the stove with a splash of broth.
- To hold warm: Risotto is best served right away. If dinner is running behind, cover the skillet off the heat for up to 15-20 minutes, then stir in a little warm broth to loosen it before serving.
Serving Suggestions
Serve this risotto hot straight from the skillet, because it thickens as it cools and loses that creamy, slightly soupy texture. Spoon it into shallow bowls so it spreads out a little, then garnish with a sprinkle of grated Parmesan and a little chopped parsley.
As a side dish, it pairs well with pork, chicken, or salmon, plus a crisp green salad and some crusty bread. It’s also a hearty meatless main for Thanksgiving or Friendsgiving. Enjoy!
More Fall Dinners to Pair with Risotto
Pork and butternut squash are a classic fall pairing, so this risotto is right at home next to our garlic butter pork chops or juicy air fryer pork tenderloin. For a lighter weeknight plate, serve it alongside baked salmon.
Hosting a fall dinner party? Start with small cups of roasted pumpkin soup, then follow with the risotto as the main course.
Here’s a few more ideas!
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Butternut Squash Risotto
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1 medium butternut squash 2-3 pounds
- 2 Tablespoons olive oil
- 2 teaspoons minced garlic
- 1 cup diced onion
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- 1 cup Arborio rice
- 2 teaspoons fresh rosemary
- 3 ½ cups vegetable broth
Optional Garnish
- shredded parmesan
- parsley
Things You’ll Need
Before You Begin
- Use Arborio rice (or Carnaroli). Long-grain, basmati, and jasmine rice won’t release enough starch to get creamy.
- Cut the squash into even 1/2-inch cubes. It goes into the skillet raw, so same-size pieces cook evenly and are tender at the same time.
- Plan to stay near the stove for about 20 minutes while you add the broth 1/2 cup at a time every 2-4 minutes and stir often.
Instructions
- Peel, core, and dice butternut squash into 1/2-inch cubes.1 medium butternut squash
- Heat olive oil in skillet over medium-high heat until shimmering. Add garlic and onion and sauté until soft, 1-2 minutes.2 Tablespoons olive oil, 2 teaspoons minced garlic, 1 cup diced onion
- Add cubed squash and season with garlic salt and pepper.1 teaspoon garlic salt, 1/2 teaspoon black pepper
- Stir in the arborio rice and fresh rosemary.1 cup Arborio rice, 2 teaspoons fresh rosemary
- Add 1 cup of the broth and bring to a boil.3 1/2 cups vegetable broth
- Continue adding broth, 1/2 cup at a time, every 2-4 minutes. This controls the release of the starch and cooks the grains evenly. This is what create’s risotto’s creamy texture.
- Risotto will have a creamy sauce that’s slightly soupy.
Expert Tips & FAQs
- The rice is done when it’s tender with a slight bite and the sauce is creamy and slightly soupy. It thickens as it sits.
- Let the risotto cool, then refrigerate it in an airtight container within 2 hours of cooking. It keeps for 3-4 days.
- Risotto firms up in the fridge, so add a splash of broth or water and reheat it in a skillet over medium-low heat, stirring until it’s creamy again. You can also microwave it with a splash of liquid, stirring every 30 seconds.
- Freeze in a freezer-safe container or ziptop bag for up to 2 months. The texture softens slightly after freezing.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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