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    Home » Recipes » Italian

    Butternut Squash Risotto

    By Dannii · Published 18th March 2020 · Updated 17th October 2021 · 10 Comments · This post may contain affiliate links and generates income via ads · This site uses cookies · Post contains 1256 words. · About 7 minutes to read this article.

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    Jump to Recipe Print Recipe

    Creamy risotto is total comfort food and this warming and hearty Butternut Squash Risotto is budget friendly and easy to adapt. Roasted chunks of butternut squash, creme fraiche and Parmesan all stirred in to rice for a delicious meal the whole family will love.

    Risotto in a pink bowl with chunks of roasted butternut squash

    Risotto is a bit of a labour of love, as slow and low is the way forward for this dish - but it is totally worth it. It still only takes 40 minutes to make, and that means you get crispy chunks of butternut squash stirred in to that creamy risotto. Top it with plenty of Parmesan and fresh herbs and you have your self a bowl of comfort food!

    Jump to:
    • Why should you try it?
    • Step by step
    • What vegetables to add
    • Preparing a butternut squash
    • Make it vegan
    • What to serve it with
    • FAQs
    • Extra tips
    • More Italian recipes
    • Recipe
    • Feedback

    Why should you try it?

    • A delicious way to enjoy butternut squash
    • Budget friendly
    • Easy to adapt
    • Less than 500 calories per portion

    Step by step

    One: Cut the butternut squash into cubes.

    Cubes of chopped butternut squash on a wooden chopping board
    Two: Mix the squash with 1 tablespoon oil and roast at 180°C/350°F/Gas 4 for 40 minutes.
    A large baking sheet covered in cubes of butternut squash
    Three: Heat the oil in a large pan and cook shallots and garlic and gently cook for around 5 minutes, until soft.
    A large red pan containing chopped shallots and crushed garlic cooking in oil
    Four: Add the rice and cook for 2-3 minutes, coating the rice in the oil.
    A large red pan containing uncooked risotto rice
    Five: Add the wine and cook until most (but not all) has reduced.
    A large red pan containing risotto rice and white wine
    Six: Add a ladle of stock and cook on simmer. Once most of the stock has reduced, add another ladle of stock. Keep repeating this a ladle at a time. This will take about 20-25 minutes and the rice should be cooked by then.
    A large red pan containing cooked risotto rice
    Seven: Stir in the butternut squash, creme fraiche, Parmesan and basil and season.
    A large red pan containing cooked risotto rice, cream and grated cheese
    Eight: Mix Well.
    Butternut squash risotto in a large red pan
    Nine: Top with more basil and pine nuts.
    A bowl of Butternut Squash Risotto next to a blue towel and a block of cheese

    What vegetables to add

    Roasted butternut squash really is the star of this dish, but that doesn't mean that you cant add plenty of other vegetables too. You could roast courgette, aubergine and bell pepper at the same time as the butternut squash and still it all in to the rice.

    If you want to give this dish a green veggie boost, then stir in some spinach a few minutes before serving.

    We sprinkled some fresh chopped basil on top, however I would recommend using sage if you can get it because it goes so well with butternut squash. You can fry it in butter first to really intensify the flavour.

    Cubes of butternut squash in a risotto with chopped herbs

    Preparing a butternut squash

    I know they look a bit intimidating, especially if you have not chopped one up before, but it is actually pretty easy. First you want to chop off the top and bottom ends of the squash, so that both ends are flat.

    Slice it in half around the middle and using a heavy duty peeler or knife, peel off the skin in downwards strokes. You want to peel until you see orange flesh (no green lines left).

    Once you have peeled both halves, slice the flatter half in two to reveal the seeds. Take a spoon and scoop out the seeds (keep them to roast too – great as a snack). Chop the butternut squash in to cubes.

    Read this full guide on How To Peel And Cut A Butternut Squash which takes you through the process step by step.

    Make it vegan

    It is super easy to make this risotto vegan. Just use a vegan alternative to creme fraiche (we love Oatly) and use your favourite vegan Italian hard cheese alternative. Butternut squash is great in vegan dishes, as it is so creamy already.

    You could even just add some olive oil instead of creme fraiche and use nutritional yeast for that cheesy flavour too. Or make it extra creamy by pureeing some of the roasted butternut squash and stirring that in.

    What to serve it with

    This is a really filling and hearty dish as it is, so you don't need to add much more too it. However, if you are serving it up to a few people that you could serve it with some homemade garlic bread and a big green salad.

    A large bowl of risotto in front of a blue towel. Cheese and a knife are in the foreground

    FAQs

    What rice is best for risotto?

    If you want that creamy, classic risotto taste then you should use arborio rice, and that is what our method and cooking time is for. However, if you wanted to give this dish a nutrient boost, then you could swap it for brown rice. Please note that cooking times and nutritional values will vary though.

    How to store risotto

    Risotto is always best made fresh, however if you do have some leftover then you can store it covered in the fridge for up to two days. We wouldn't recommend freezing risotto, because the rice becomes really hard when frozen and the texture just isn't right when it is defrosted and reheated.

    Extra tips

    • You could swap the arborio rice for brown rice for extra nutrition, however it would change the cooking time.
    • You could roast some aubergine, pepper and courgette along with the butternut squash.
    • Give this dish a veggie boost by stirring in some spinach before serving.
    • Make this vegan by using a vegan creme fraiche alternative and a vegan Italian hard cheese.
    • Add extra creaminess by blending some of the roasted butternut squash and stirring it in.
    • We wouldn't recommend freezing risotto.
    • You can swap the basil for sage.

    More Italian recipes

    • Roasted Vegetable Lasagna
    • Bolognese Pasta Bake
    • Pasta e Fagioli Soup (Pasta and Bean Soup)
    • Easy Italian Chicken
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    If you’ve tried this or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!
    Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

    DON’T FORGET TO RATE THE RECIPE ↓

    Recipe

    A bowl of Butternut Squash Risotto next to a blue towel and a block of cheese

    Butternut Squash Risotto

    A satisfying vegan Butternut Squash Risotto is a dinner that uses an easy risotto recipe and gives it an autumnal twist.
    4.85 from 13 votes
    Pin Print
    Course: Main Course
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Allergen:
    An illustration of a carton of milk.
    Dairy
    An illustration of a wine glass.
    Sulphites
    Servings: 4 people
    Calories: 475kcal
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    Ingredients

    UK Metric Measures - US Customary Measures
    • 270 g arborio rice
    • 1 butternut squash cubed and roasted
    • 2 tablespoon olive oil
    • 4 shallots diced
    • 3 garlic cloves crushed
    • 1000 ml vegetable stock
    • 150 ml white wine
    • 4 tablespoon creme fraiche
    • 2 tablespoon fresh basil chopped (plus some extra for serving)
    • 50 g parmesan grated
    • sea salt and black pepper for seasoning
    • pine nuts to serving

    Instructions

    • Cut the butternut squash into cubes.
    • Mix the squash with 1 tablespoon oil and roast at 180°C/350°F/Gas 4 for 40 minutes
    • Heat the remaining oil in a large pan and cook shallots and garlic and gently cook for around 5 minutes, until soft.
    • Add the rice and cook for 2-3 minutes, coating the rice in the oil.
    • Add the wine and cook until most (but not all) has reduced.
    • Add a ladle of stock and cook on simmer. Once most of the stock has reduced, add another ladle of stock. Keep repeating this a ladle at a time. This will take about 20-25 minutes and the rice should be cooked by then.
    • Stir in the butternut squash, creme fraiche, Parmesan and basil and season.
    • Mix well.
    • Top with more basil and pine nuts.

    Notes

    • You could swap the arborio rice for brown rice for extra nutrition, however it would change the cooking time.
    • You could roast some aubergine, pepper and courgette along with the butternut squash.
    • Give this dish a veggie boost by stirring in some spinach before serving.
    • Make this vegan by using a vegan creme fraiche alternative and a vegan Italian hard cheese.
    • Add extra creaminess by blending some of the roasted butternut squash and stirring it in.
    • We wouldn't recommend freezing risotto.
    • You can swap the basil for sage.

    Nutritional Information

    Serving: 1portion | Calories: 475kcal | Carbohydrates: 85g | Protein: 12g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 1224mg | Potassium: 868mg | Fiber: 6g | Sugar: 9g | Vitamin A: 20802IU | Vitamin C: 43mg | Calcium: 273mg | Iron: 5mg
    Have you tried this recipe?Mention @hungryhealthyhappy on Instagram and tag #hungryhealthyhappy!
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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    Reader Interactions

    Comments

    1. Anita

      March 22, 2020 at 6:23 pm

      5 stars
      This dish is a great use of butternut squash, and the risotto is filling enough without having the need to prepare other dishes. :)

      Reply
    2. Tawnie Kroll

      March 19, 2020 at 4:18 pm

      5 stars
      We had frozen butternut squash on hand so I used that and it worked perfectly ! Thank you!

      Reply
    3. Danielle

      March 19, 2020 at 3:37 pm

      5 stars
      It's been a while since I made risotto for myself and I was determined to try a new recipe anyway. So glad I've stumbled upon yours now - perfect timing!

      Reply
    4. Deanne

      March 19, 2020 at 2:48 pm

      5 stars
      Perfections! I had butternut squash in the freezer and needed a way to put it to use! This risotto is awesome!

      Reply
    5. Rebecca

      March 19, 2020 at 2:40 pm

      5 stars
      Risotto is the perfect dinner right now, it forces us to slow down and can be really relaxing! Love this recipe

      Reply
    6. Jordin

      March 19, 2020 at 2:33 pm

      5 stars
      This looks like an amazing comfort food that my family and I will love! I can't wait to try it out!

      Reply
    7. Carrie Robinson

      March 18, 2020 at 3:59 pm

      5 stars
      Risotto is one of my favorite comfort foods! This is gorgeous. :)

      Reply
    8. Katie

      March 18, 2020 at 3:48 pm

      5 stars
      Looks super good! Can't wait to try it.

      Reply
    9. Cindy

      March 18, 2020 at 3:03 pm

      5 stars
      I made this for an early lunch today and it was delish! We LOVE butternut squash!!

      Reply
    10. Erika

      March 18, 2020 at 2:55 pm

      5 stars
      This looks like such a warm and comforting meal.

      Reply

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    Welcome! My name is Dannii. Here you will find easy family recipes with a healthy twist, along with travel, home and family life and general happiness.
    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food and lifestyle blogs, with two successful recipe books published.

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