Butternut squash risotto is the perfect fall comfort food. It is fancy enough for a dinner party but is all the creamy, comforting goodness you want it to be.
This butternut squash risotto is creamy and delicious. It is a perfect side dish for any fall meal.
It really highlights the squash with a delicious Parmesan, garlic and sage flavor running throughout. The results are ready for a dinner party or your holiday table.
You’ll find it makes a perfect side dish for turkey, ham, a pork roast and more. It is so good you’ll be ready to make a meal of it by itself.
Making the Risotto
Start by cutting the butternut squash into cubes and dicing an onion or shallot.
Add them into a large pot or dutch oven with some garlic and butter.
Let me tell you, if the smell of all that goodness cooking in the butter doesn’t draw you in… well I’m just not sure there’s hope for you.
(Kidding, but seriously it is heavenly!)
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Once the onions and shallots are soft you add the aroborio rice and let it toast for a bit. Meanwhile make sure your broth or stock is hot, ready and waiting.
At first it will seem like the ratio of veggies to rice is skewed too far towards the veggies but don’t you worry, that will soon change. The rice will grow as it starts to take up the warm broth.
Once the rice is hot and starts getting a little translucent around the edges add your wine. Don’t skip the wine, it adds such a good flavor in the finished product!
After that it’s just a matter of adding a ladle of hot broth at a time and stirring the bageebers (that’s the technical term) out of it until the liquid is almost all absorbed. Then add a bit more and repeating the process until the rice is how you like it.
Finishing with a bit of butter and Parmesan never hurt a thing, so go ahead and stir that in at the end. The process is a bit of work bit it’s certainly not hard. Besides you will have worked up a nice hunger from all of the stirring and the smells will keep you sustained until it’s time to eat.
The finished product is a perfect side dish to almost any meal. We served ours with ham and homemade crescent rolls. It would also be perfect with Cornish hens, chicken, turkey, pork and more.
Heck, I would be perfectly happy with a bowlful on its own for dinner. It would make a great meatless Monday meal option for sure!
This would make a perfect side dish for a dinner party or your holiday table. Honesty I’d be happy with a nice big bowl for diner!
If you like risotto, you should also try mushroom risotto. Or make a meal of it with Instant Pot risotto with chicken and spinach.
Have you ever had a risotto that knocked your socks off? What are your favorite flavors for risotto?
Butternut Squash Risotto
Ingredients
- 2 Tablespoons butter
- 3 shallots or a small onion
- 3 cloves garlic
- ¼ teaspoons crushed red pepper
- ½ medium-large butternut squash
- 2 cups arborio rice
- 1 cup white wine
- 6 cups chicken stock
- 1 Tablespoon sage chopped
- 2 Tablespoon butter
- ½ cup Parmesan cheese
Instructions
- Heat up the chicken stock to a simmer and hold over medium low heat.6 cups chicken stock
- Peel and chop the shallots and garlic.3 shallots, 3 cloves garlic
- Remove the seeds and peel from the butternut squash and cut into bite sized cubes.½ medium-large butternut squash
- In a separate large pot, melt 2 Tablespoons butter. Add the shallots, garlic, red pepper flakes and butternut squash. Cook over medium heat until the shallots are translucent and the garlic is fragrant.2 Tablespoons butter, ¼ teaspoons crushed red pepper
- Add the rice and toast until the edges become translucent. Be sure to stir frequently. You don’t want it to take on color, just toast a bit.2 cups arborio rice
- Pour in the wine, using it to deglaze the pan if anything is stuck to the bottom. Cook and stir until the wine is almost all absorbed.1 cup white wine
- Add the sage and a ladle full of hot chicken stock. Stir until that liquid is absorbed. Add another ladle of hot chicken stock and stir until it is absorbed. Continue until the rice is cooked to your liking.1 Tablespoon sage
- Once the rice is soft and creamy and you are satisfied with the texture, remove from the heat. Stir in the finishing butter and Parmesan cheese. Adjust the salt and pepper to your taste and serve.2 Tablespoon butter, ½ cup Parmesan cheese
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This looks fantastic. I've eaten risotto but never made it at home. Time to change that!
I love this idea! I would never have thought to put butternut squash in risotto but I'm sure I'll love it!
The textures and flavors really work so well together.
There is something so soothing to me about making risotto. It gives me calm and comfort both while cooking and while eating.
I kind of like it too, as long as I have the time to focus on it. Soooo good! Thanks, Wendy!
I am just loving these Fall Bounty recipes!! The butternut squash mixed with the risotto is such a great idea!! Happiest of Thanksgivings to you sweet friend!! xo
It was so creamy and had those wonderful tastes of thanksgiving with the squash and sage. Mmm! Thank you!