Can I use frozen butternut squash?

Absolutely, I do this all the time when squash isn't in season. Just thaw and pat it dry before adding to the risotto. The texture might be slightly softer, but the flavor is still fantastic. Save yourself the peeling work.

Help! My risotto is too thick - what do I do?

No worries, Simply stir in warm broth, a tablespoon at a time, until it reaches your perfect consistency. Risotto waits for no one - it thickens as it sits, so I usually make mine slightly looser than I want it.

What if I don't have white wine?

You can skip it and use extra broth instead, but the wine adds such lovely depth. If you're avoiding alcohol, try a splash of apple cider vinegar mixed with broth for similar acidity. For more apple cider inspiration, check out this recipe.

Can I make this ahead for company?

Risotto is best served fresh, but you can prep everything in advance. Have your squash diced, broth warmed, and ingredients measured. When guests arrive, you're just 20 minutes away from creamy perfection.

Creamy Butternut Squash Risotto Recipe

Name: Creamy Butternut Squash Risotto Recipe - Easy 6-Step Comfort
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 medium butternut squash, peeled and diced; 1 cup Arborio rice; 4 cups vegetable broth; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/2 cup grated Parmesan cheese; 2 tablespoons olive oil; 1/2 cup dry white wine; Salt and pepper to taste; Fresh parsley for garnish

Creamy Butternut Squash Risotto Recipe – Easy 6-Step Comfort

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy and comforting risotto made with butternut squash, perfect for a cozy meal.

Author: RecipeZest
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Dish
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

1 medium butternut squash, peeled and diced
1 cup Arborio rice
4 cups vegetable broth
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1/2 cup dry white wine
Salt and pepper to taste
Fresh parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until softened.
Add Arborio rice and stir to coat with oil. Cook for 2 minutes until slightly translucent.
Pour in white wine and stir until absorbed.
Add diced butternut squash and stir to combine.
Gradually add vegetable broth, one ladle at a time, stirring constantly until absorbed before adding more.
Continue this process until rice is creamy and cooked through, about 20 minutes.
Stir in Parmesan cheese and season with salt and pepper.
Garnish with fresh parsley and serve immediately.

Notes

Use a good quality vegetable broth for best flavor.
Stir constantly to achieve a creamy texture.
Leftovers can be stored in the refrigerator for up to 2 days.

Find it online: https://recipeszest.com/creamy-butternut-squash-risotto-recipe/