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When the weather begins to cool and the leaves turn golden, there's nothing quite as comforting as a warm bowl of risotto. This classic Italian dish, known for its creamy texture and rich flavors, has the unique ability to bring a sense of coziness to any meal. Among the myriad of risotto variations, Creamy Roasted Butternut Squash Risotto stands out, especially during autumn. The sweet, nutty flavors of butternut squash pair beautifully with the creamy base of the dish, creating a satisfying experience that is both hearty and luxurious.

Roasted Butternut Squash Risotto

Warm up your autumn dinners with this delicious Creamy Roasted Butternut Squash Risotto. This comforting Italian classic features creamy Arborio rice paired with sweet, caramelized butternut squash for a perfect blend of flavors. Discover step-by-step instructions that make it easy for anyone to create this luxurious dish at home. Ideal for cozy weeknight meals or special occasions, it’s a dish that’s sure to impress your family and friends. Enjoy the rich taste and creamy texture that makes every bite satisfying.
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Ingredients
  

1 medium butternut squash, peeled, seeded, and diced (approx. 4 cups)

2 tablespoons olive oil

Salt and pepper to taste

1 medium onion, finely chopped

2 cloves garlic, minced

1 ½ cups Arborio rice

½ cup dry white wine (optional)

5 cups vegetable broth (or chicken broth)

½ cup freshly grated Parmesan cheese

2 tablespoons unsalted butter

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

¼ cup chopped fresh parsley, for garnish

Extra Parmesan for serving

Instructions
 

Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and caramelized, turning halfway through for even cooking. Once done, set aside.

    Prepare the Broth: In a medium saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling while you prepare the risotto.

      Sauté the Onion and Garlic: In a large, heavy-bottomed pot or skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.

        Toast the Rice: Add the Arborio rice to the pot with the onions and garlic, stirring to coat the rice with oil. Toast for about 2-3 minutes until the rice becomes slightly translucent.

          Deglaze with Wine: If using white wine, pour it in and stir until fully absorbed by the rice.

            Add the Broth Gradually: Begin adding the warm vegetable broth, one ladleful at a time, stirring continuously. Allow each addition of broth to be absorbed before adding the next. This process should take about 20 minutes, and the rice should be creamy and just al dente when finished.

              Incorporate the Butternut Squash: Once the risotto reaches the desired consistency, gently fold in the roasted butternut squash, Parmesan cheese, butter, and thyme. Stir until combined and creamy. Taste and adjust salt and pepper as needed.

                Serve: Remove from the heat and let it sit for a couple of minutes. Serve warm, garnished with chopped parsley and extra Parmesan cheese on top.

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings