Butternut squash risotto is the perfect fall dinner, combining the creamy texture of roasted squash with the rich flavor of crispy pancetta. Serve it as a side dish or main course. Either way, this is a comforting and flavorful option for a cozy night in.
For more delicious risotto recipes, try Tomato Risotto Recipe and Shrimp and Chive Risotto next!
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When cool weather hits, I love making roasted butternut squash risotto. Roasting the squash before combining everything on the stove is key to building a super flavorful dish. It brings out the squash’s natural sweetness, which perfectly complements the savory risotto.
The squash adds a rich, creamy texture, while the broth and wine infuse the rice with incredible flavor. I stir in mascarpone and parmesan at the end, making the dish extra luscious and cheesy. This recipe feels fancy enough for a special dinner but simple enough for a cozy weeknight meal.
Why This Recipe Works
- Versatile – Want to make this recipe dairy-free or in an Instant Pot? You have different options for ingredients and preparation.
- Perfect for Special Occasions – This is perfect as an indulgent Thanksgiving side dish or a date night meal.
- Balanced meal – Risotto infused with butternut squash is not only delicious but nutritious. It’s a great way to sneak in vegetables for those picky eaters.
Tools You’ll Need
Ingredients You Will Need for Butternut Squash Risotto
Here is a breakdown of what you will need to make butternut squash and risotto. For actual measurements, see the recipe card at the end of this post.
Roasted Butternut Squash
- Butternut squash – Cut it into ¼-inch cubes so that it cooks faster.
- Olive oil – Drizzle this over the squash before baking.
- Fresh sage – The sweet, savory flavor of sage adds to that cozy, autumn element.
- Salt and pepper – Kosher salt and freshly cracked black pepper, to taste.
Risotto
- Pancetta – The salty, smoky flavor of cooked pancetta is a nice crisp addition to this smooth, savory dish.
- Olive oil – Go for the good stuff. Olive oil is used to sauté the risotto and finished over the top, just before serving.
- Aromatics – I used finely chopped shallots and minced garlic for that familiar, savory taste.
- Fresh thyme – Add this herb roughly chopped.
- Arborio rice – This short grain rice is starchier than long grain rice. As the rice boils, it releases starch which gives this dish that creamy consistency.
- White wine – I use Sauvignon Blanc for a rich, tangy flavor.
- Chicken broth – Using a broth instead of water provides a more flavorful risotto. Just make sure it’s low sodium.
- Cheese – Use freshly grated Parmigiano-reggiano because it blends better than pre-shredded cheese. Mascarpone makes the risotto even smoother.
- Butter – Salted butter
How To Make Butternut Squash Risotto
For a complete and detailed list of steps, see the recipe card at the end of this post.
- Roast the squash. Preheat oven at 400°F for 30-40 minutes or until soft and cooked through. Once done, remove them from the oven, mash with a fork and set aside.
2. Roast the squash. Preheat oven at 400°F for 30-40 minutes or until soft and cooked through. Once done, remove them from the oven, mash with a fork and set aside.
3. Prepare the pancetta. While the squash is roasting, in a heavy bottom pot, add 1 teaspoon of oil then pancetta and cook over medium-high heat. Cook until the pancetta is nice and crispy. Set aside on a paper towel-lined plate and discard the excess oil.
4. Warm the stock. Now add stock to a saucepan. Bring it to a boil then lower to a simmer.
5. Sauté aromatics. Add oil to a heavy-bottom pot over medium heat. add the shallots and cook for about 6 minutes before adding garlic and thyme. Cook for another 2 minutes. Season generously with salt and mix well.
6. Cook arborio rice. Add arborio rice and stir until some grains are translucent, 3-4 minutes. Add white wine and cook and stir until liquid reduces by about half. Then, add one ladle of broth, keeping a consistent stir until the broth is absorbed. Repeat this step for 30 minutes, until risotto is firm and most of the broth is absorbed.
7. Add butternut squash. Stir until well combined. Then add parmesan, mascarpone, butter and ¾ of pancetta. Stir until completely mixed. Adjust seasoning with kosher salt and black pepper if necessary.
8. Serve immediately. In a low bowl with garnish with remaining pancetta, fresh black pepper, and a glug of olive oil.
Tips and Tricks
- If you need to save some time, you can make portions of this recipe ahead. Prepare the squash and pancetta the night before and refrigerate. Let the ingredients return to room temperature before you begin making the risotto.
- Don’t rinse the rice. We’ve been taught to do that for long grain rices like jasmine and basmati but in this instance, we want that starch. This is how you get that porridge-like consistency.
- Stir constantly. This step is a must. This starchy rice can easily stick to the pan and burn so stirring prevents this. The rice also softens as you stir.
- Keep the stock warm. You gradually add stock to the risotto. Keep the stock warm so the rice absorbs the liquid more quickly.
- Enjoy the process. Risotto takes some patience and love. You’re preparing this on a stovetop. Take a sip of wine, enjoy the aromas and get ready to enjoy the best butternut squash risotto you’ve ever had!
Variations
- Winter Squash – You can swap out the butternut squash for any other variety. Consider buttercup squash, delicata squash, and even pumpkin.
- Rice – I love arborio rice but carnoli rice has a higher starch content and would work well as a substitute. Some risotto and butternut squash recipes use brown rice.
- Dairy-Free – Whether you’re lactose intolerant, vegetarian or vegan, just a few substitutions and omissions can make this a vegan butternut squash risotto. Skip the cheese and meat. Replace the butter with vegan butter or additional olive oil. Use vegetable broth instead of chicken broth.
- Instant Pot – To make this in a pressure cooker, use the sauté function to cook the pancetta, shallots, garlic, and thyme. Add the rice, wine, and broth, then seal and cook on high pressure for 6 minutes. Quick release the pressure, stir in the roasted butternut squash, mascarpone, parmesan, and pancetta, and serve.
What to Serve with Butternut Squash Risotto
To complement your butternut squash risotto, Cheesy Garlic Bread would be a great choice. Its crispy edges and gooey center pair well with the creamy risotto, adding a nice textural contrast. You can also go for a refreshing salad like Kale Pomegranate Salad or my classic Fall Salad.
Storage
Store leftover risotto in the refrigerator and eat it within 4 days. For a longer shelf life, freeze for up to one month. After a couple of days in the fridge, the risotto will thicken so when reheating, add a little chicken stock or water to loosen it up.
Frequently Asked Questions
How do restaurants make risotto so creamy?
Restaurants achieve the creamy texture of risotto by stirring the arborio rice constantly while slowly adding warm broth. The rice releases its starch during cooking, creating a naturally creamy consistency, which is further enhanced by finishing with butter, cheese, or mascarpone.
How do I know when my risotto is done?
Risotto is done when the rice is tender but still slightly firm in the center, often described as “al dente.” Taste it to check for texture after about 20-25 minutes of cooking, and the consistency should be creamy but not runny.
Can I make butternut squash risotto ahead of time?
You can prepare the components ahead of time, like roasting the squash and cooking the pancetta, but risotto is best served fresh. If you must make it in advance, undercook the rice slightly and finish it just before serving with additional broth to bring it back to the right consistency.
Looking for More Squash Recipes?
- Roasted Garlic and Butternut Squash Soup
- Brown Butter Sage Butternut Squash
- Stuffed Squash Blossoms
- Curried Butternut Squash Soup
Loving this Butternut Squash Risotto Recipe?
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Butternut Squash Risotto with Pancetta
Equipment
- Ladle
- Heavy bottom pot
Ingredients
Butternut Squash
- 1 pound butternut squash, cut into ¼-inch cubes
- 1½ tablespoon olive oil
- 1 tablespoon fresh sage, chopped
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Risotto
- 6 ounces pancetta, diced
- 2½ tablespoons olive oil
- 1 cup shallots, finely chopped
- ¼ cup garlic, minced
- 1 tablespoon fresh thyme, roughly chopped
- 1 cup arborio rice
- ½ cup dry white wine, I use Sauvignon Blanc
- 5½ cups chicken broth, low sodium
- ½ cup parmigiano-reggiano, freshly grated
- 1 tablespoon butter
- ¼ cup mascarpone
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Preheat oven to 400°F.
- Roast squash: Place cut squash on a prepared baking sheet. Drizzle with olive oil then season with kosher salt, black pepper, and chopped sage.
- Cook for 30-40 minutes or until soft and cooked through. Remove from oven, mash with a fork and set aside.
- Cook pancetta: In a heavy bottom pot, add 1 teaspoon of oil then pancetta and cook over medium-high heat. Cook until the pancetta is nice and crispy. Place on a paper towel-lined plate. Set aside and discard oil.
- Stock: Add stock to a saucepan. Bring to a boil then lower to a simmer. Keep a ladle nearby and be sure to keep stock warm.
- Risotto: Add oil to a heavy-bottom pot over medium heat. Add shallot and cook until softened, about 6 minutes. Add garlic and thyme and cook for another 2 minutes. Season to taste with salt and mix well.
- Next, add arborio rice and stir until some grains are translucent, 3-4 minutes. Add white wine and cook and stir until liquid reduces by about half.
- Next, add one ladle of broth, keeping a consistent stir until broth is absorbed. Repeat this step for 30 minutes, until risotto is firm and most of the broth is absorbed.
- Add mashed butternut squash and stir until well combined.
- Add parmesan, mascarpone, butter and ¾ of pancetta. Stir until completely mixed. Adjust seasoning with kosher salt and black pepper if necessary.
- Serve immediately in a low bowl with garnish with remaining pancetta, fresh pepper, and a glug of olive oil.
Michelle Kelly says...
Jeri,
I discovered this recipe about three years ago and have made it multiple times. It is one of my favorite ways to prepare risotto. However tonight I made a slight alteration to the recipe that I highly recommend. I had some caramelized onions in my refrigerator and substituted the chopped onions with them. I combined it into the risotto during the step when the butternut squash is added in. What a flavor enhancement they made and I hope that you’ll give it a try. Thanks for this recipe.
Michelle
Jeri Mobley-Arias says...
The addition of caramelized onions sounds delicious!
Paula says...
Last week my husband prepared this risotto for me and it was out scrumptious: balanced, flavourful and creamy without feeling as if it was “squash purée with rice” at all. He told me that he had just basically followed the recipe to the T and he got this delicious result. He added it was very easy to follow too :).
Thanks for another amazing recipe Jeri (L)
Jeri Mobley-Arias says...
Thank you so much, Paula! So glad you and your husband enjoyed. xx