Butternut Squash Risotto

Ingredients

• About 420 g (3 cups), peeled and cut into 1.3 cm (½-inch) cubesbutternut squash
• To tastesalt and black pepper
• About 45 ml total (3 tablespoons; 2 tablespoons for roasting and 1 tablespoon for the pan)olive oil
• 1 small, finely mincedshallot
• 3 cloves, finely mincedfresh garlic
• 1 teaspoon, mincedfresh rosemary
• 28 g (2 tablespoons)unsalted butter
• 300 g (1½ cups), do not rinseArborio rice
• 120 ml (½ cup)dry white wine, such as Sauvignon Blanc
• 950–1,185 ml (4–5 cups), warmed but not boiled, plus more as neededchicken or vegetable broth
• About 100 g (1 cup), freshly grated, plus more to tasteParmesan cheese

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F).

2. 2

   Roast the squash

   Spread the cubed squash on a large baking tray. Toss with about 30 ml (2 tablespoons) olive oil, salt and pepper, then roast for 30–35 minutes, turning halfway through.

3. 3

   Make the purée

   Leave the squash to cool slightly and set aside about ¼ cup for the garnish. Blend the remaining squash in a food processor for a few seconds until smooth, then set aside.

4. 4

   Cook the aromatics

   Heat 15 ml (1 tablespoon) olive oil in a 3–4 litre sauté pan or pot over medium heat. Cook the shallot and garlic for 2 minutes, add the rosemary and cook for 1 more minute, until fragrant.

5. 5

   Toast the rice

   Melt the butter in the pan and add the unwashed Arborio rice. Stir for 2–3 minutes, until fragrant and slightly nutty. Add the white wine and cook, stirring, until most of it has evaporated.

6. 6

   Add the broth

   Add 240 ml (1 cup) broth to the rice and stir constantly with a wooden spoon; there is no need to stir vigorously. When nearly absorbed, add another 240 ml (1 cup) and repeat. Continue with the remaining broth, adding more if needed, until the rice is tender with a slight chew in the centre. The last additions should make the risotto look creamier. This should take about 20–25 minutes.

7. 7

   Finish the risotto

   Stir in the squash purée and grated Parmesan, then season with salt and pepper to taste. Cook over low heat for 1–2 minutes, stirring until combined.

8. 8

   Garnish and serve

   Top with extra Parmesan and the reserved roasted squash.

What is butternut squash risotto?

Risotto is a northern Italian rice dish cooked gradually with broth until the grains release starch and the mixture turns creamy. This version pairs that classic texture with roasted butternut squash and Parmesan.

Roasting the squash first brings out its sweetness, while blending most of it into a purée lets it coat the rice. Keeping a little aside gives the finished bowls a contrasting garnish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 345 calories, 10g protein, 52g carbs, 9g fat.

The rice supplies most of the carbohydrates, while the butter, olive oil and Parmesan contribute much of the fat. Parmesan and broth provide some protein, with the rice contributing too; serve a moderate bowl alongside green vegetables or salad for a more varied plate.

Why the ingredient choices matter

Arborio rice: Its starchy surface helps create risotto’s characteristic creaminess. Leave it unrinsed so that starch stays on the grains.

Warm broth: Using broth that is warm but not boiling helps maintain a steady cooking temperature as you add it to the rice.

Fresh Parmesan: Grating the cheese yourself helps it melt smoothly into the finished risotto.

Roast and purée the squash

Even cubes: Cut the squash into similarly sized pieces so they roast at roughly the same rate. Turn them halfway through cooking for more even browning.

Smooth purée: Blend the larger portion only until smooth. Save the reserved pieces for topping rather than blending them all.

Build the risotto gradually

Toast first: Stir the rice in the butter until it smells lightly nutty before adding the wine. This step prepares the grains for the gradual addition of liquid.

Add by the cup: Let each addition of broth become nearly absorbed before adding the next. Stir constantly but gently, without beating the rice.

How to tell when it is done

Tender centre: Taste a grain after about 20 minutes of adding broth. It should be tender with a slight chew in the middle, rather than hard or mushy.

Creamy finish: The final additions of broth make the risotto look creamier. Stop adding liquid once the rice is cooked and the mixture is loose and spoonable.

Serve it while creamy

Risotto thickens as it stands, so serve it soon after stirring in the squash and Parmesan. Finish each portion with the reserved roasted cubes and extra cheese.

For a balanced plate, pair it with a crisp green salad or simply cooked green vegetables. Their freshness works well alongside the squash and rich rice.

Recipe notes & tips

• Warm the broth gently before you begin, keeping it below a boil.
• Keep the squash cubes similar in size to help them roast evenly.
• Use a wooden spoon and stir steadily rather than vigorously.
• Taste the rice near the end of cooking to check its centre.
• Grate the Parmesan just before adding it for a smooth finish.

Variations

• Use vegetable broth: Choose it instead of chicken broth for a meat-free version.
• Change the herb: Swap rosemary for fresh thyme for a different aromatic note.
• Add sage: Stir in a little minced fresh sage with the rosemary.
• Finish with lemon: Add a small squeeze just before serving for a brighter flavour.
• Top with toasted seeds: Scatter pumpkin seeds over the bowls for crunch.

Common mistakes to avoid

• Rinsing the rice: This washes away surface starch; add the Arborio rice straight from the packet.
• Boiling the broth: Very hot broth can disrupt gentle cooking; keep it warm but not boiling.
• Adding all the broth at once: The rice needs gradual additions; add it a cup at a time and wait until nearly absorbed.
• Stirring too vigorously: Aggressive stirring can break the grains; stir constantly but gently.
• Overcooking the rice: It can turn soft and mushy; stop when it is tender with a slight chew in the centre.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan with a splash of broth or water, stirring until hot; the rice will be thicker after chilling.

Frequently asked questions