This one-pan butternut squash risotto is the perfect weeknight meal. Arborio rice, tender butternut squash, parmesan and fresh sage. This dish comes together in about an hour and is even better the next day. This risotto is great alone, but it also goes well with chicken or fish. Serve as a main course or as part of a holiday spread. Using white wine in this dish gives nice flavor and the addition of heavy cream creates a creamy risotto.
Risotto is one of the ultimate comfort foods, perfect for a special occasion, holiday meal, or date night!
Rich, creamy, one-pan butternut squash risotto
Highlights of this great recipe:
- Creamy consistency
- One pot recipe
- Customizable
- Filling & quick to make
- Delicious side dish or main dish
Tools I used for this creamy risotto recipe:
- Stainless Steel Sauté Pan – this sauté pan has high sides and a lid which makes it perfect for keeping steam in for the risotto
- Wooden Spoons – perfect for sautéing and mixing
- Fine Mesh Strainer – perfect for rinsing the risotto without losing any of it down the sink!
If you like this butternut squash risotto, you’ll love…
One-Pan Butternut Squash Risotto
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Is risotto pasta or rice?
Risotto is made of Arborio rice, which is a short-grain Italian rice. Arborio rich has a high starch content and created a rich, creamy risotto.
What do you serve with risotto?
Risotto is great served with seared scallops, grilled salmon or chicken, sautéed shrimp, and even steak. Or go vegetarian and incorporate a variety of vegetables – asparagus, peas, mushrooms, or sundried tomatoes are great.
Grocery Store List:
- Arborio Rice
- Cubed Butternut Squash (can use store bough pre-cut butternut squash or substitute diced sweet potatoes)
- Vegetable broth (could substitute low sodium chicken broth)
- White Wine
- Unsalted butter (could substitute olive oil)
- Kosher salt
- Fresh ground black pepper
- Garlic cloves
- Chopped Onion
- Heavy Cream
- Fresh sage leaves
- Parmesan cheese (or other good cheese or nutritional yeast if going vegan)
Instructions for perfect risotto:
In a large saucepan or Dutch oven melt butter over medium-high heat. Once hot, add in the diced onion and sauté 3-4 minutes, add in the garlic and sauté for another 1-2 minutes. Mix in the rice, butternut squash, garlic powder, and paprika. Stir to combine.
Reduce to medium low heat. Add in one cup of the stock, stir to combine. Cover with a lid and let cook for 5-7 minutes. Most of the liquid should have absorbed. Add in a splash of white wine, stir to combine.
Cover and cook for 5-7 minutes. Remove lid, stir, and add in another cup of the stock. Cover and cook for another 5-7 minutes. Continue this process until all of the stock has been used. After about 40-45 minutes the rice should be al dente and the squash should be fork tender. Risotto should have a creamy texture.
Reduce the heat to low, add in the heavy cream and season with salt and pepper. Stir to combine, add in grated parmesan. Serve topped with more parmesan and fresh or fried sage leaves. Store refrigerated in an airtight container for 4-5 days.
Arborio rice, garlic, onion, spices, and butternut squash makes the perfect combo + earthy sage.
One-Pan Butternut Squash Risotto
Ingredients:
- 4 tbsp Unsalted Butter
- 1 medium White onion, finely diced
- 2-3 cloves Garlic, minced
- 1 cup Arborio rice, rinsed
- 2 cups Butternut squash, peeled and diced small, about 1 – 1/2 pounds
- 1 tsp Garlic powder
- 1 tsp Paprika
- 32 oz. Vegetable stock
- 8 oz. White wine
- 4 oz. Heavy cream
- Salt and pepper, to taste
- 1/2 cup Grated parmesan cheese
- Fresh sage, for garnish
- Parmesan cheese, for garnish
Instructions:
- In a large Dutch oven heat butter over medium-high heat. Once hot, add in the diced onion and sauté 3-4 minutes, add in the garlic and sauté for another 1-2 minutes. Mix in the rice, butternut squash, garlic powder, and paprika. Stir to combine.
- Reduce heat to medium-low. Add in one cup of the stock, stir to combine. Cover with a lid and let cook for 5-7 minutes. Most of the liquid should have absorbed. Add in the white wine, stir to combine.
- Cover and cook for 5-7 minutes. Remove lid, stir, and add in another cup of the stock. Cover and cook for another 5-7 minutes. Continue this process until all of the stock has been used. After about 40-45 minutes the rice should be fully cooked and the squash should be fork tender.
- Reduce the heat to low, add in the heavy cream and season with salt and pepper. Stir to combine, add in grated parmesan. Serve topped with more parmesan and fresh sage.
Nutrition:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe?
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