Butternut Squash Risotto

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Rich & creamy butternut squash risotto is the perfect gluten free & vegetarian fall & winter entree, or a delicious side dish for a holiday dinner.

Butternut Squash Risotto

This Dish. Two words. Mouth Watering.

One bite of this risotto and you’ll be in creamy, cheesy heaven!

Butternut Squash Risotto Recipe

Risotto is one of my favorite Italian dishes!

This Instant Pot Mushroom Risotto is one of the best things you’ll ever make in your Instant Pot! And this Cilantro Lime Pesto Risotto is such a fun fusion of Mexican and Italian!

For this Butternut Squash Risotto, I took a page out of my Butternut Squash Mac & Cheese recipe and created this creamy, dreamy risotto recipe. It’s the perfect fall and winter, vegetarian and gluten free entree or serve it as an amazing side dish for holiday dinners!

Butternut Squash Risotto

 

Butternut Squash Risotto Ingredients

Butternut Squash Risotto Ingredients

  • 1 ½ cups butternut squash (peeled & cubed)
  • 6 ½ cups vegetable broth (divided)
  • ¾ cup milk
  • 4 garlic cloves (divided)
  • 2 tbsp butter
  • 1 cup onion (finely chopped)
  • 1 ½ cups arborio rice
  • ½ cup parmesan cheese
  • ¼ teaspoon ground nutmeg
  • 1 tsp black pepper
  • ½ tsp salt

Butternut Squash Risotto Instructions

Add the butternut squash, ½ cup vegetable broth, milk and 2 cloves peeled garlic to a large pot over high heat and bring to a boil.

Butternut Squash Risotto Recipe

Reduce heat to medium and cook until squash is tender (app. 20 minutes).

In the meantime, bring the additional 6 cups of vegetable broth to a boil in a large saucepan.

Butternut Squash Risotto Recipe

Get another burner going over medium heat, and add the butter to a large skillet.

Once melted, add the diced onion, saute 3-5 minutes, then add the remaining 2 cloves of garlic, minced, saute 1-2 minutes then add the rice.

Butternut Squash Risotto Recipe

Cook the rice for 2-3 minutes, then begin adding the boiling vegetable broth to the rice 1 cup at a time.

Once the first cup of broth is absorbed into the rice, add the next cup, and so on until all of the broth has been absorbed and the risotto is nice and creamy, then add the parmesan cheese.

Butternut Squash Risotto Recipe

At this point the butternut squash should be finished cooking. Add the nutmeg, salt and pepper to the squash with the milk, vegetable broth and garlic, pour all of the above into a blender or food processor and puree.

Butternut Squash Risotto Recipe

Add the pureed squash to the risotto and stir to combine.

Butternut Squash Risotto Recipe

Reduce the heat on the stove to low and simmer 5-10 minutes, or until the pureed squash has been absorbed into the risotto.

Vegetarian Butternut Squash Risotto

Gluten Free Butternut Squash Risotto

I honestly can not get over how heavenly this dish is!

The creaminess y’all… unreal!

Butternut Squash Risotto Recipe

Butternut Squash Risotto
5 from 1 vote
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Butternut Squash Risotto

Rich & creamy butternut squash risotto is the perfect gluten free & vegetarian fall & winter entree, or a delicious side dish for a holiday dinner.

Course Main Course, Side Dish
Cuisine Italian
Prep Time 40 minutes
Total Time 40 minutes
Servings 4 people
Calories 461 kcal
Author Whitney Bond

Ingredients

  • 1 ½ cups butternut squash peeled & cubed
  • 6 ½ cups vegetable broth divided
  • ¾ cup milk
  • 4 garlic cloves divided
  • 2 tbsp butter
  • 1 cup onion diced
  • 1 ½ cups arborio rice
  • ½ cup parmesan cheese
  • ¼ teaspoon ground nutmeg
  • 1 tsp black pepper
  • ½ tsp salt

Instructions

  1. Add the butternut squash, ½ cup vegetable broth, milk and 2 cloves peeled garlic to a large pot over high heat and bring to a boil.
  2. Reduce heat to medium and cook until squash is tender (app. 20 minutes).
  3. In the meantime, bring the additional 6 cups of vegetable broth to a boil in a large saucepan.
  4. In a separate large skillet over medium heat, melt the butter.

  5. Once the butter is melted, add the diced onion, saute 3-5 minutes, then add the remaining 2 cloves of garlic, minced, saute 1-2 minutes then add the rice.

  6. Cook the rice for 2-3 minutes, then begin adding the boiling vegetable broth to the rice 1 cup at a time.
  7. Once the first cup of broth is absorbed into the rice, add the next cup, and so on until all of the broth has been absorbed and the risotto is nice and creamy, then add the parmesan cheese.
  8. At this point the butternut squash should be finished cooking.
  9. Add the nutmeg, salt and pepper to the squash with the milk, vegetable broth and garlic, pour all of the above into a blender or food processor and puree.
  10. Add the pureed squash to the risotto and stir to combine.
  11. Reduce the heat on the stove to low and simmer 5-10 minutes, or until the pureed squash has been absorbed into the risotto.
  12. Serve immediately.