Published 10/31/2022 • Updated 3/17/2024
Delicious Butternut Squash Risotto
Dinner is served! Butternut squash risotto is on the menu tonight, and it’s so creamy and delicious. Risotto may seem like an intimidating meal to make, but it’s rather simple. After you read through this easy tutorial for how to make butternut squash risotto, you’ll be a pro in no time!
Featured Ingredients
Butternut squash: you have a few options when it comes to butternut squash. You can buy a butternut squash and chop it into cubes or you can buy a pre-chopped butternut squash from the store. Spices: we’re using coarse sea salt, ground black pepper, cayenne pepper, coriander, and nutmeg. The perfect fall flavor blast!Light brown sugar: a little goes a long way in bringing out the sweet butternut squash flavors.Onion and garlic: these two fragrant veggies are essential starters in getting an incredible base flavor.Broth: any kind of broth works for this recipe. We’ve made it with both vegetable broth and chicken broth (our preference, but not vegetarian). Heck, you could even use our parmesan broth from The Cheese Knees!Fresh sage leaves: fresh sage is a must! It adds just the right amount of freshness to this dish.White wine: we used a Sauvignon blanc for this recipe but any dry white wine would do the trick. Arborio rice: make sure to use arborio rice. It’s a specific kind of rice used to make risotto.Freshly grated parmesan cheese: the key to a creamy and flavorful butternut squash risotto is freshly grated parmesan cheese.
Simple Instructions
Top Tips
Running short on time? If you are running short on time or don’t like chopping butternut squash, buy pre-chopped squash from the grocery store. We bought our squash pre-chopped from Fresh Thyme. Easy Dinner Idea: In just a few simple steps dinner will be ready. Simple, Yet Elevated: what we mean by this is it tastes fancy schmancy, but is easy to make. Don’t like spice? Don’t like spice? Skip the cayenne pepper or use red pepper flakes instead. Take your time. This recipe is a labor of love, do not rush the process
Storage
Store this risotto in an airtight container once it has cooled completely for up to 5 days in the refrigerator. Cast Iron Pan To reheat: Transfer the risotto to a pan and heat it over medium/low heat. Add about 1/4 cup of broth to the risotto and mix. Cook until warm.
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