If you have a craving for something luxuriously comforting yet packed with vibrant flavors, the Creamy Butternut Squash Risotto with Fresh Herbs and Parmesan Recipe is absolutely the dish to try. This risotto perfectly balances the natural sweetness of roasted butternut squash with the savory depth of Parmesan and fragrant fresh herbs. Each bite offers a creamy texture that feels indulgent but is made with simple, wholesome ingredients. Whether you’re cooking for family or impressing friends, this recipe turns everyday ingredients into a spectacular meal that warms the heart and delights the palate.
Ingredients You’ll Need
The beauty of this dish is how straightforward and accessible the ingredients are, yet each one plays a crucial role in building layers of flavor, texture, and color. From the tender roasted squash that adds sweetness and a pop of orange color, to the silky Arborio rice that forms the risotto’s creamy base, every element is essential for success.
- Butternut squash (3-4 cups, cubed): Roasting enhances its natural sweetness, creating that signature creamy-sweet note.
- Olive or avocado oil (2 tablespoons + 1 tablespoon): Used for roasting and sautéing, these oils contribute a mild, fruity flavor and richness.
- Salt (1 teaspoon + ½-¾ teaspoon): Essential for seasoning and balancing the dish perfectly.
- Black pepper (¼ teaspoon + ¼ teaspoon): Adds a subtle kick and warmth.
- Arborio rice (1 ½ cups): The starchy grain that makes risotto naturally creamy without any cream.
- Sweet onion (1 small, finely diced): Offers gentle sweetness and depth of flavor when sautéed.
- Garlic (2 cloves, crushed): Provides a savory aroma that elevates the entire dish.
- Chicken or vegetable broth (4 ½ – 5 cups): The warm, flavorful liquid that cooks the rice, infusing it with savoriness.
- Dried rosemary (¼ teaspoon): Adds an earthy, fragrant herbal note.
- Dried thyme (¼ teaspoon): Brings subtle, woodsy undertones.
- Fresh sage (1 tablespoon): Adds fresh, aromatic brightness at the finish.
- Lemon juice (½ lemon): A dash of citrus to lighten and brighten the creamy richness.
- Grated Parmesan cheese (½ cup): The final touch that melts into the risotto, lending savory depth and creaminess.
How to Make Creamy Butternut Squash Risotto with Fresh Herbs and Parmesan Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 425°F. Toss the butternut squash cubes with 2 tablespoons of oil, 1 teaspoon salt, and ¼ teaspoon black pepper until they’re evenly coated. Spread them out on a parchment-lined baking sheet in a single layer to ensure they roast evenly. Pop them into the hot oven and roast for 30 to 35 minutes until tender and slightly caramelized. Roasting concentrates the squash’s natural sweetness and gives the risotto a beautiful, vibrant color.
Step 2: Prepare the Broth
While the squash is roasting, gently warm your chicken or vegetable broth on the stove until it’s just about to boil, then reduce the heat to medium-low to keep it hot. This is important because adding warm broth helps the rice cook evenly and absorb the flavors better, creating that luxurious creamy texture.
Step 3: Sauté Aromatics and Toast the Rice
In a large pot or Dutch oven, heat 1 tablespoon of oil over medium heat. Add the diced sweet onion and sauté until it’s soft and translucent, about 4-5 minutes. Toss in the crushed garlic and cook for an additional minute until fragrant. Lower the heat to medium-low, add the Arborio rice, and stir constantly for 1 to 2 minutes. This toasting step helps release the starch from the rice, which is essential for that silky risotto consistency.
Step 4: Slowly Add the Broth
Now the heart of making risotto: ladle in ½ to 1 cup of the warm broth at a time. Stir the rice continuously, allowing each addition of broth to be fully absorbed before adding the next. This slow process encourages the rice to release starch and achieve that creamy yet tender texture. It will take about 25 minutes of patience and gentle stirring, but it’s absolutely worth it.
Step 5: Incorporate Herbs and Final Seasoning
In the last 5 minutes of cooking, sprinkle in the dried rosemary, thyme, and season with ½-¾ teaspoon salt and ¼ teaspoon pepper. Stir well to incorporate the earthy, herbaceous flavors that uplift the risotto and create complexity.
Step 6: Finish the Risotto
Once all the broth is absorbed and the rice is perfectly tender with a bit of bite left (al dente), stir in the fresh sage, a squeeze of lemon juice, the grated Parmesan, and the beautifully roasted butternut squash. The cheese melts into the risotto, adding richness while the lemon juice cuts through with brightness. Give it one last gentle stir and your creamy masterpiece is ready to serve!
How to Serve Creamy Butternut Squash Risotto with Fresh Herbs and Parmesan Recipe
Garnishes
Sprinkle extra fresh sage leaves and a handful of grated Parmesan on top just before serving for an inviting presentation and added bursts of flavor. A light drizzle of high-quality olive oil or a crack of black pepper enhances the aroma and mouthfeel here, too.
Side Dishes
This risotto shines as a standalone vegetarian main but also pairs wonderfully with crisp, green salads for a light counterpoint or a simple roasted chicken breast for a heartier meal. Roasted Brussels sprouts or garlic-sauteed spinach are excellent vegetable sides that complement the creaminess without overpowering it.
Creative Ways to Present
For a fun twist, serve the risotto inside hollowed-out roasted butternut squash halves or portion it into small ramekins for elegant individual servings. For a festive occasion, top with toasted pumpkin seeds or a drizzle of browned butter infused with fresh sage to add texture and an irresistible nutty flavor.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The risotto will thicken as it cools but remains delicious when reheated gently.
Freezing
While you can freeze risotto in a sealed container for up to 1 month, it’s best to enjoy this Creamy Butternut Squash Risotto with Fresh Herbs and Parmesan Recipe fresh for optimal texture. Frozen risotto may lose some creaminess upon thawing.
Reheating
To reheat, warm the risotto slowly in a saucepan over low heat. Stir frequently and add a splash of broth or water to loosen the rice and restore its creamy consistency without drying out.
FAQs
Can I use other types of squash for this risotto?
Absolutely! While butternut squash is classic for its sweetness and texture, you can experiment with delicata, kabocha, or pumpkin. Just keep in mind that roasting times and flavor intensity may vary slightly.
Is Arborio rice the only option for making risotto?
Arborio rice is preferred due to its high starch content which creates the creamy texture risotto is known for. Carnaroli or Vialone Nano are also great risotto rice varieties if you want to mix things up.
Can I make this dish vegan-friendly?
Yes! Swap out the Parmesan cheese for a vegan alternative or nutritional yeast, and use vegetable broth for a fully plant-based version that’s still incredibly delicious.
How long does it take to cook risotto properly?
Typically, risotto takes about 25 to 30 minutes of active cooking and stirring once you start adding the broth. This careful process ensures perfect creaminess and tender rice every time.
Can I prepare parts of this recipe ahead of time?
You can roast the butternut squash a day ahead and store it in the fridge. Also, having warm broth ready beforehand speeds up the cooking process and makes it easier to maintain that cozy, comforting rhythm while stirring.
Final Thoughts
There’s something truly special about making and sharing the Creamy Butternut Squash Risotto with Fresh Herbs and Parmesan Recipe. It’s a dish that feels like a warm hug, packed with layers of flavor that comfort and excite at the same time. Whether it’s a weeknight treat or a dish to impress guests, this risotto will quickly become one of your treasured recipes to keep and revisit. Give it a go—you won’t regret indulging in its creamy, herby, cheesy goodness.
Print
Creamy Butternut Squash Risotto with Fresh Herbs and Parmesan Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This delicious Butternut Squash Risotto recipe features tender roasted butternut squash cubes combined with creamy Arborio rice cooked slowly in warmed broth and infused with aromatic herbs. Finished with fresh sage, lemon juice, and Parmesan cheese, this comforting dish is perfect for a cozy dinner and serves six people.
Ingredients
Roasted Butternut Squash
- 3–4 cups butternut squash, cut into ½-inch cubes
- 2 tablespoons oil (olive or avocado)
- 1 teaspoon salt (to taste)
- ¼ teaspoon black pepper
Risotto
- 1 ½ cups Arborio rice
- 1 tablespoon oil (or butter)
- 1 small sweet onion, finely diced
- 2 cloves garlic, crushed
- 4 ½ – 5 cups broth (chicken or vegetable, regular sodium)
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ½–¾ teaspoon salt (to taste)
- ¼ teaspoon black pepper
- 1 tablespoon fresh sage
- ½ lemon, juiced
- ½ cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for roasting the butternut squash, which will caramelize and enhance its natural sweetness.
- Roast Butternut Squash: In a large bowl, toss the cubed butternut squash with 2 tablespoons of oil, 1 teaspoon salt, and ¼ teaspoon black pepper until evenly coated. Spread the cubes in a single layer on a parchment-lined baking sheet. Roast for 30-35 minutes until golden and tender, stirring once halfway through for even cooking.
- Warm the Broth: While the squash roasts, pour your choice of chicken or vegetable broth into a pot and heat it to almost boiling. Reduce the heat to medium-low to keep it warm throughout the risotto cooking process.
- Sauté Onion and Garlic: In a large pot or Dutch oven, heat 1 tablespoon of oil (or butter) over medium heat. Add the finely diced onion and sauté until translucent, about 3-4 minutes. Add the crushed garlic and cook for an additional minute, stirring frequently to prevent burning.
- Toast the Rice: Lower the heat to medium-low and add the Arborio rice to the pot with the sautéed onion and garlic. Stir continuously for 1-2 minutes to lightly toast the rice and coat it in oil, enhancing its flavor and texture.
- Add Broth Gradually: Begin adding the warm broth to the rice one half to one cup at a time, stirring frequently. Only add more broth once the previous addition has been almost completely absorbed. Continue this process over approximately 25 minutes, allowing the rice to release its starches and become creamy.
- Add Herbs and Seasoning: About 5 minutes before the risotto finishes cooking, stir in the dried rosemary, dried thyme, salt (½-¾ teaspoon to taste), and black pepper. This will infuse the dish with fragrant herbal notes.
- Combine Final Ingredients and Serve: When the rice reaches your desired creamy consistency and all broth is incorporated, stir in the roasted butternut squash, fresh sage leaves, lemon juice, and grated Parmesan cheese. Mix well to combine all flavors. Serve the risotto hot, garnished with additional fresh sage and Parmesan if desired. Enjoy your comforting and flavorful meal!
Notes
- Use vegetable broth to make this recipe vegetarian.
- You can substitute Parmesan with a vegan cheese alternative for a vegan version.
- Keep the broth warm throughout cooking to ensure even absorption by the rice.
- Stirring continuously helps release the rice’s starch for the perfect creamy texture.
- The roasting of the butternut squash adds a rich, caramelized flavor that elevates the dish.
- Adjust seasoning to taste; you may want to add more salt or pepper depending on your broth choice.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
