A rich and velvety risotto made with roasted butternut squash, arborio rice, and Parmesan creamy, comforting, and perfect for a cozy fall dinner.

Scale

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

2 tbsp olive oil

1 tbsp butter

1 small onion, finely diced

2 garlic cloves, minced

1 1/2 cups arborio rice

1/2 cup dry white wine (optional)

4 cups vegetable broth, warmed

1/2 cup grated Parmesan cheese

2 tbsp heavy cream (optional, for extra creaminess)

Salt and black pepper, to taste

Fresh thyme or sage leaves, for garnish

1. Preheat the oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper, then spread on a baking sheet.

2. Roast for 25–30 minutes, until golden and tender. Set aside.

3. In a large saucepan, melt butter over medium heat. Add onion and sauté until translucent.

4. Add garlic and cook for another 30 seconds until fragrant.

5. Stir in arborio rice and cook for 1–2 minutes until slightly toasted.

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

7. Begin adding warm vegetable broth, one ladle at a time, stirring constantly and waiting until absorbed before adding more.

8. Continue this process for 20–25 minutes, until the rice is creamy and tender.

9. Mash half of the roasted squash and stir it into the risotto with Parmesan cheese and heavy cream (if using).

10. Fold in remaining squash cubes and season with salt and pepper.

11. Serve immediately, topped with fresh thyme or sage and extra Parmesan.

For a vegan version, use olive oil instead of butter and nutritional yeast instead of Parmesan.

Add a sprinkle of toasted pine nuts or pumpkin seeds for extra texture.

Use homemade vegetable stock for deeper flavor.

Leftovers can be transformed into risotto cakes the next day.

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