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Butternut Squash Risotto, finished with basil and parmesan, this is a hearty side dish or a delicious vegetarian main course. Either way, it’s delicious!
Step by step photos and instructions below!
Risotto gets a reputation for being difficult, and it couldn’t be further from the truth. Honestly, it IS hands on, but as long as you stir it a LOT and add hot stock, you’ll get a creamy consistency, with slightly firm grains, that are not mushy. SOLD!!
I have a confession to make. I can make a pan of this and eat the entire lot myself. I’ve been known to make it as a side, intending to grill some chicken… then forgetting to care about the chicken, and just eating this for the entire meal.
There’s just something so comforting about a bowl of this. It’s almost porridge-like in its consistency, but it’s (obviously) savory, and of course, it has garlic and cheese in it. And we all know I love both of those things!
One of my favorites is my easy basic risotto recipe – super simple, but very much a side. THIS, however, checks all the boxes! You could still make this as a side of course. It goes exceptionally well with some simple grilled chicken and makes an EXCELLENT lunch if you happen to have leftovers.
Why this recipe works:
- Well, for one, it’s delicious!
- Easy to make. See my step by step instructions!
- Simple ingredients. Nothing you can’t find at a regular grocery store.
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the recipe card located at the bottom of the post.
Frequently Asked Questions
Adding hot stock allows the cooking process to continue. Adding it cold or room temp delays the process, as you end up waiting for the stock to heat each time in the pan. Heat the stock on another burner while you make the risotto, and keep it warm.
How to Roast Butternut Squash
Make the roasted squash ahead and have it hang out in the refrigerator until you are ready to make this roasted squash risotto. It keeps well for several days, so you can roast the squash on the weekend, and make risotto the following Friday (if you can wait that long). I make a double batch, just so I could have some to add to salads during the week.
- Step 1 Peel and dice the squash.
- Step 2 Season it with plenty of salt and pepper and toss with olive oil.
- Step 3 Bake at 400 degrees F until browned and softened.
- Step 4 Cool until ready to use. Roasted squash keeps in the refrigerator for several days.
Ingredients
The full list of ingredients and quantities is found in the printable recipe card below.
- Butternut squash. See above for how to roast squash ahead for this risotto recipe!
- Olive oil. We need this to soften up the onion, and to coat each grain of rice ready for cooking.
- Onion. Dice it up fine, we do not want huge chunks! It should be pretty small.
- Garlic. Mince if up finely, this is going to add a HUGE flavor base for this.
- Arborio rice. This is important, arborio rice has a high starch content, making it perfect for risotto as it helps blend the flavors and get that creamy consistency. Other long grain white rice will work but won’t be as creamy. Worth seeking out!
- Chicken stock. Try my recipe for homemade chicken stock or grab some chicken broth from the store.
- Basil. This is fresh basil, folks!!
- Parmesan cheese. This needs to be freshly grated. Pre-shredded just does not taste as good or melt the same way!
How to make Butternut Squash Risotto:
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Begin by heating your stock, this needs to be warm while you continually add it to the pan.
Add the squash, basil and parmesan
Heat the olive oil and butter in a large skillet or Dutch oven over medium high heat.
Add the onion and cook until softened.
Add the garlic.
Add the the rice, ensuring each grain is coated in oil.
You’d add wine here if you wanted to use it If not, add the hot stock, 1/2 cup to 1 cup at a time, stirring regularly until it absorbs, before adding more.
Add the squash, basil and parmesan
Reduce heat, and fold in the squash, basil, and parmesan.
Devour.
Kylee’s Notes & FAQs
Substitutions/Additions
You can add a little white wine to this! At step 3 in the recipe card, add the wine and cook until absorbed, then continue with stock.
- Don’t worry about precise measurements when pouring in the stock. It just needs to basically cover the surface of the rice.
- Simmer gently over medium-low heat – a rapid boil isn’t what we’re looking for here.
- Use hot stock!! The heat helps maintain the starch content of the rice.
- Cook stirring REGULARLY but not CONSTANTLY.
- Heat the stock on another burner while you make the risotto, and keep it warm.
- When adding the squash, fold it in gently (channel your inner Moira Rose). The same goes for the basil and the parmesan
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days. Reheat to piping hot!
More Risotto Recipes
- Mushroom Risotto. Creamy dreamy, herby and delicious, this mushroom risotto is perfect as a side, or even as a main dish!
- Instant Pot Risotto: Get this classic Italian side dish, a dreamy, creamy risotto super fast, and hands OFF!
- Lemon Spinach Risotto: packed with flavor and super easy to make.
- Bacon Zucchini Risotto. A perfect way to use up summer squash, this Bacon Zucchini Risotto is creamy, bright and fresh – so yummy! This is a great one pan dinner, or a perfect side.
- Garlic Parmesan Risotto. This is the real deal, basic risotto. One of the best rated recipes on this site!
- Chicken Risotto. A yummy, protein and veggie packed dinner that is a one pot meal everyone loves!
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
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Roasted Butternut Squash Risotto (with Basil and Parmesan)
Ingredients
- 2 cups squash (roasted (see notes))
- 1 Tablespoon olive oil
- 1 Tablespoon butter (I use salted butter)
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 cup arborio rice
- 3-4 cups chicken stock (vege or chicken -either will do)
- 1/4 cup basil (fresh, chopped)
- Parmesan cheese
Directions
- Heat the stock and keep it warm.
- Heat oil and butter in a large pan or skillet. Add onion and garlic, and cook until onion is tender.
- Blend in the rice and cook for a few minutes, ensuring that all the rice grains are covered in the oil.
- Add 1 cup of stock to the pan, and cook, stirring constantly until the liquid is absorbed.
- Continue stirring in stock 1 cup at a time until rice is tender and creamy.
- Fold in roasted squash and basil and heat through.
- Serve topped with black pepper and parmesan.
Notes
- Step 1 Peel and dice the squash
- Step 2 Season it with plenty of salt and pepper and toss with olive oil.
- Step 3 Bake at 400 until browned and softened
- Step 4 Cool until ready to use. Roasted squash keeps in the refrigerator for several days.
Nutrition
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Donna-FFW says
Sounds delicious. Your risotto looks cooked perfectly.
That Girl says
This looks sooooooo good!