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Close-up of creamy butternut squash risotto with golden rice, tender squash cubes, and fresh sage leaves.

Butternut Squash Risotto (No Wine)

A cozy, one-pot Butternut Squash Risotto (No Wine) ready in about 35–40 minutes. Toast Arborio rice, add hot vegetable stock a ladle at a time, then fold in roasted/mashed squash for silky, all’onda creaminess. Finish with butter, Parmesan, and lemon zest for bright, kid-friendly flavor—perfect for a quick weeknight Italian dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: dinner, lunch
Cuisine: Italian
Calories: 450
Ingredients Method

Ingredients
  

  • 1 ½ cups Arborio rice or Carnaroli
  • 3 cups butternut squash peeled & diced (fresh or frozen)
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 4 ½ cups hot vegetable stock low-sodium
  • 3 tbsp olive oil divided
  • 2 tbsp unsalted butter or more olive oil for dairy-free
  • ½ cup freshly grated Parmesan cheese or dairy-free alternative
  • 1 tsp lemon zest
  • 1 pinch nutmeg optional
  • Salt & black pepper to taste
  • Fresh sage or thyme leaves for garnish

Method
 

  1. Prep the Squash: Roast diced squash with 1 tbsp olive oil, salt, and pepper at 200°C / 400°F for 20 minutes (or sauté in a pan until soft). Mash half for creaminess and keep half in cubes for texture.
  2. Start the Base: Heat 2 tbsp olive oil in a heavy pot. Sauté onion and garlic for 2–3 minutes until fragrant.
  3. Toast the Rice (Tostatura): Add Arborio rice. Stir for 1–2 minutes until the edges look translucent.
  4. Add Broth Slowly: Pour in 1 ladle of hot stock. Stir gently until absorbed. Continue adding broth, 1 ladle at a time, stirring often. Keep heat at medium-low for steady simmer.
  5. Fold in Squash: Halfway through cooking (about 10 minutes), stir in mashed squash. Keep adding stock until rice is tender but al dente, about 18–20 minutes total.
  6. Finish (Mantecatura): Remove from heat. Stir in butter, Parmesan, lemon zest, and nutmeg. Adjust with a splash of stock if too thick.
  7. Serve: Plate the risotto, top with roasted squash cubes, fresh sage, and extra Parmesan. Serve immediately.