Creamy Butternut Squash Risotto (Great for Fall!)

This recipe for Butternut Squash Risotto is a delicious dish to enjoy during the fall and winter months. This creamy risotto with squash features leeks, butternut squash, and mascarpone cheese with a touch of fresh thyme and parmesan cheese. Serve this Creamy Risotto as a side dish or a wonderful fall meatless main course for your dinner table.

Making this Butternut Squash Risotto

I’m feeling surprisingly ready for BlogHer Food ’09. I didn’t expect it to be this way. Really, I thought I’d be running around like crazy until the absolute last minute possible. But, I’ve actually gotten everything done. Even the laundry.

I’m really grateful that things went so smoothly. Considering two big factors: the stomach flu gracing our home this week and that my flight to SF departs at 6:30 am Friday morning, the whole preparation experience could have been less than pleasant.

Logan is all better, I am packed, writing deadlines have been met (early), the house is clean, and no one else ever got sick. I am almost wondering if I’ve missed something. It all just turned out way too easy!

I definitely haven’t missed delicious food this week. Between Black Bean Tacos, a new recipe I put together for Craft, and this delicious Butternut Squash Risotto, the necessity for food was surely met.

In fact, I had food on the brain so bad that I really, truly told my husband I had “called in all the recipes to Walgreen’s.” Recipes? Scratch that. I meant prescriptions.

Need to fill your prescription for fantastic comfort food? Check out this hearty recipe for Butternut Squash Risotto.

Ingredients in Butternut Squash Risotto

Here’s what you’ll need to make this recipe for creamy risotto with butternut squash:

• Chicken Broth
• Olive Oil
• Butter
• Leeks
• Garlic
• Arborio Rice
• Dry White Wine
• Butternut Squash
• Salt
• Fresh Ground Pepper
• Nutmeg
• Mascarpone Cheese
• Parmesan Cheese
• Fresh Thyme Leaves

Ingredient Substitutes

Chicken broth: feel free to substitute vegetable stock, chicken bone broth, or homemade chicken stock in place of the chicken broth.

Fresh herbs: fresh sage leaves or fresh rosemary would work in place of the thyme in this recipe.

Butternut squash: try using sweet potatoes or pumpkin in place of the butternut squash.

Leeks: don’t have or can’t find leeks? You may substitute chopped onion in place of the leeks. I prefer to use yellow onion in this recipe.

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Butternut Squash Risotto

Here’s an overview of the process to make this fall risotto recipe:

1. First, heat the broth in a medium saucepan over medium heat. Reduce to low heat and maintain it at a low simmer.
2. In a separate pan (such as a large skillet), add the olive oil and butter and warm over medium heat.
3. Then, add leeks and sauté until tender. Add the garlic and rice and stir for a minute to coat with oil and butter.
4. Next, add the white wine and simmer over low heat, stirring constantly, until absorbed. Add the hot stock, 2 ladles at a time, stirring constantly. Wait for the stock to be absorbed before adding additional ladles of broth.
5. After the risotto has been cooking for 10 minutes, add cubed butternut squash, salt, pepper, and nutmeg. Continue cooking and adding extra broth, stirring constantly, until rice is al dente. Cooking time will be about 25-35 minutes.
6. When the risotto is done, stir in mascarpone, Parmesan cheese, and fresh thyme.
7. After that, stir until the cheeses have melted and are evenly distributed.
8. Set aside, off the heat, for a few minutes at the end of the cooking process. Serve hot with extra Parmesan cheese.

Tips for Making Creamy Butternut Risotto

Use Italian Arborio Rice – Risotto requires short-grain white arborio rice. This type of rice will develop a creamy consistency and texture that is quintessential of risotto. If you prepare this recipe for butternut squash risotto with another variety of rice, it won’t turn out the same.

Keep the Broth Warm – It might seem unnecessary since you’re adding the broth to a warm pan in such small amounts, but if you add cold broth it cools down the ingredients in the pan and messes up the cooking process.

Add the Broth in Small Amounts – Adding the broth in larger quantities doesn’t speed up the risotto cooking process. By adding the broth in small amounts, friction is created while stirring the rice grains. This causes the rice to release starches and develop that delicious creamy texture.

FAQ: Making Creamy Risotto with Butternut Squash

Never made homemade butternut squash risotto before? No worries! Check out these answers to some of the most frequently asked questions before you get started with this recipe:

How Do I Prepare Leeks for Butternut Squash Risotto?

Although they add tons of flavor to this recipe for butternut squash risotto, leeks can be rather dirty because they usually grow in sandy soil. Learn How to Clean Leeks properly, what leeks taste like, and how to cook with leeks.

What Type of Wine Should I Use to Make Butternut Squash Risotto?

Sauvignon Blanc, Pinot Grigio or Pinot Gris, and a bright, Un-oaked Chardonnay are best to use when making this squash risotto.

You won’t use the entire bottle in the risotto, so I always recommend sticking with a variety that you enjoy drinking – that way you can enjoy a glass with your meal (or while you’re preparing the recipe).

For more information on wines for cooking, how to cook with wine, and what to avoid, check out my Complete Guide to Cooking with Wine.

What Can I Use Instead of Mascarpone Cheese?

Mascarpone is an Italian fresh cheese that’s ultra thick, creamy, and spreadable. It is neutral in flavor and creates a super creamy risotto.

The closest alternative to mascarpone cheese is cream cheese. Cream cheese is a little thicker than mascarpone and has a tangier flavor, but you can easily use it in this squash risotto if necessary.

What to Serve With Risotto

This recipe for butternut squash risotto is perfect for any special occasion, holiday meal, or date night during the fall and winter months. Here are some suggestions to serve alongside it:

I love Rosemary Roasted Chicken as a main dish to alongside this risotto with butternut squash.

If you prefer beef, try this recipe for Seared Filet Mignon with Fresh Herb Gremolata to serve alongside this fall risotto recipe.

For a vegetable side dish, Roasted Brussels Sprouts, Garlic Bacon Sauteed Green Beans, or Roasted Broccolini would all taste great.

Or try it as a side dish for your Thanksgiving Menu this year!

How to Store Leftover Risotto

This Butternut Squash Risotto will definitely taste the best when it is fresh, but you can store the leftovers for another day.

Leftover risotto should be stored refrigerated in an airtight container. Leftovers will usually be fine for up to 5 days. But, always use caution and do a sniff test before consuming leftovers. If it smells bad, toss it out.

I don’t recommend freezing risotto. The texture will change unpleasantly once it is frozen and thawed.

Try This Butternut Squash Risotto

Next time you’re looking for a delicious side dish, give this Risotto with Butternut Squash a try! Did you think it a delicious way to use butternut squash? Leave a comment below and give it a review for others to see what you thought of this creamy risotto recipe.

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More Risotto Recipes to Try

Asparagus Risotto Recipe is a delicious dish for springtime. This spring risotto features leeks, fresh asparagus, fresh peas, and mascarpone cheese with a touch of fresh lemon and parmesan cheese.

This recipe for Mushroom Risotto is rich and earthy thanks to the balsamic roasted mushrooms. Perfect for the mushroom lover!

Have an abundance of spring vegetables? Give this Spring Pea Risotto a try! It has a mix of english peas and sugar snap peas with a hint of tarragon.

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For the step-by-step version of this recipe, check out the How to Make Creamy Butternut Squash Risotto Story.