Butternut squash risotto is food that asks you to slow down. Stirring, tasting, adding a little at a time it’s a rhythm that turns simple ingredients into something rich and satisfying. The squash melts into the rice, bringing warmth and natural sweetness, while the risotto stays creamy without being heavy.
This is Let’s Veg comfort cooking at its most patient and rewarding.
Butternut Squash Risotto
Creamy butternut squash risotto made with arborio rice and warm spices. A comforting Let’s Veg recipe perfect for cozy meals.
Cooking Instructions
- Heat vegetable broth in a saucepan and keep warm over low heat.
- Heat olive oil or butter in a large pan over medium heat.
- Add onion and cook for 4-5 minutes until soft.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in butternut squash and cook for 4-5 minutes.
- Add arborio rice and stir for 1-2 minutes to coat the grains.
- Pour in white wine if using and cook until absorbed.
- Begin adding warm broth, one ladle at a time, stirring often.
- Allow liquid to absorb before adding more broth.
- Continue for 25-30 minutes, until rice is creamy and tender.
- Season with thyme, salt, and pepper.
- Stir in Parmesan if using. Remove from heat and serve warm.
Nutrition
Notes
Stirring creates creaminess don’t rush it
Use sage for a more autumnal flavor
Make vegan by skipping cheese or using nutritional yeast