A rich and velvety risotto made with roasted butternut squash, Parmesan, and a touch of butter perfectly creamy, comforting, and full of fall flavor.

Scale

1 small butternut squash (about 2 lbs), peeled and cubed

2 tbsp olive oil

1 tbsp butter

1 small onion, finely chopped

2 garlic cloves, minced

1 1/2 cups arborio rice

1/2 cup dry white wine (optional)

4 cups warm vegetable or chicken broth

1/2 cup grated Parmesan cheese

2 tbsp butter (for finishing)

Salt and pepper to taste

Fresh sage or thyme leaves for garnish

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. Toss cubed butternut squash with olive oil, salt, and pepper, then roast for 25–30 minutes until tender and caramelized.

3. In a large saucepan, melt 1 tbsp butter over medium heat and add the chopped onion.

4. Cook until soft and translucent, then add minced garlic and stir for 30 seconds.

5. Add arborio rice and toast for 1–2 minutes until edges look slightly translucent.

6. Pour in white wine (if using) and stir until mostly absorbed.

7. Add warm broth one ladle at a time, stirring often, allowing each addition to absorb before adding more.

8. Continue for 18–20 minutes until rice is creamy and tender with a slight bite.

9. Mash half of the roasted squash and stir it into the risotto along with the remaining cubes.

10. Add Parmesan cheese and 2 tbsp butter, stirring until smooth and glossy.

11. Season with salt and pepper, garnish with herbs, and serve immediately.

For a dairy-free version, substitute olive oil and nutritional yeast for butter and Parmesan.

Try topping with toasted walnuts or crispy sage leaves for texture.

Use pre-cubed squash to save time on prep.

Keywords: butternut squash risotto, creamy risotto, fall comfort food, roasted squash recipe