Creamy Butternut Squash Risotto Recipe

A Cozy Kitchen Memory

I first made this risotto for my grandson on a chilly autumn day. He was skeptical of the orange rice. His smile after the first bite was everything. I still laugh at that.

This dish is more than just food. It is a warm hug in a bowl. That is why it matters. It turns a simple meal into a happy memory.

Let’s Get Started

First, melt your butter in a big pan. Toss in your squash and shallots. Doesn’t that smell amazing? Cook them until they feel soft.

Now, stir in the garlic. Its scent will fill your whole kitchen. Then add the rice and salt. Give it a good stir to coat every grain.

The Secret to Creamy Rice

Here is the fun part. Pour in the wine and listen to it sizzle. Now, add the hot broth, just a little at a time. You must stir and stir.

This patience is why the rice gets so creamy. It teaches you to slow down. That is a good lesson for life, don’t you think? What is your favorite cozy meal to make?

The Grand Finale

When the rice is tender, stir in the cream and Parmesan. Watch how it all comes together. It becomes so rich and smooth. Take the pan off the heat.

Top it with fresh parsley and more cheese. I love that pop of green. Fun fact: Butternut squash is packed with Vitamin A, which is great for your eyes!

Your Turn in the Kitchen

This recipe is perfect for a quiet night. It feels fancy but is simple to make. The stirring is a peaceful kind of work. I find it very calming.

Do you prefer to cook alone or with family? Tell me about it! And if you try this, let me know what you think. Did you add any extra pepper?

Ingredients:

Ingredient	Amount	Notes
unsalted butter	3 tablespoons
butternut squash	2 cups (410 g)	peeled, cut into ¼-inch cubes
shallot	1 medium	finely diced
garlic	1 teaspoon	minced
Arborio rice	1 ½ cups (295.5 g)
kosher salt	½ teaspoon
dry white wine	½ cup
hot chicken broth	4 cups (960 g / 32 ounces)
heavy cream	¼ cup (59.5 g)
freshly grated Parmesan cheese	1 cup (100 g)	plus more for serving
fresh parsley		chopped, for garnish

A Cozy Bowl of Sunshine

Hello, my dear. Come sit with me. Today we are making my creamy butternut squash risotto. It tastes like a warm hug on a cool day. I love the bright orange color of the squash. It reminds me of the autumn leaves outside my window.

This dish is simple, but it asks for your attention. You must stand and stir. I find it quite peaceful. It gives me time to think. Sometimes I remember my grandson trying to stir the big pot. He was so serious about it. I still laugh at that.

Are you ready? Let’s begin. You will need a big skillet and a wooden spoon. First, melt your butter over medium heat. Doesn’t that smell amazing? Add your squash cubes and the shallot. We cook them until they get soft and sweet.

Step 1: Melt the butter in your big skillet. Toss in the squash and shallots. Let them sizzle and get tender. This takes about 6 to 8 minutes. Now stir in the garlic for just one minute more. Oh, that garlicky smell is just wonderful.

Step 2: Next, add the Arborio rice and salt. Stir it all around to coat the rice. We toast it for a minute until it looks a little golden. Now, pour in the white wine. It will sizzle and steam. (A hard-learned tip: Make sure your broth is hot before you start adding it. Cold broth makes the rice grumpy and slow to cook.)

Step 3: Here is the relaxing part. Slowly add the hot broth, just half a cup at a time. Stir and wait for the rice to drink it up. Then add a little more. Keep doing this until all the broth is gone. This takes about half an hour. The rice becomes so creamy. Do you know why we add the broth slowly? Share below!

Step 4: Finally, stir in the heavy cream and Parmesan cheese. Watch it all melt together into something magical. Take the skillet off the heat. Sprinkle on some fresh parsley. Now, serve it right away while it’s perfectly warm and creamy.

Cook Time: 35–40 minutes
Total Time: 45–50 minutes
Yield: 4 servings
Category: Dinner, Main

Let’s Mix It Up!

This recipe is like a favorite story. You can tell it a little differently each time. Here are a few fun twists I like to try. They make a familiar meal feel new and exciting again.

The Veggie Lover: Use vegetable broth instead of chicken. It makes the whole dish vegetarian. It is just as cozy and delicious.

The Little Spice: Add a tiny pinch of red pepper flakes with the garlic. It gives the risotto a nice, warm kick. It surprises your tongue in a happy way.

The Autumn Apple: Sauté a small, chopped apple with the squash. It adds a lovely, gentle sweetness. It tastes like the heart of fall.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

A beautiful dish deserves a beautiful plate. I love serving this risotto in a shallow bowl. It shows off its lovely, creamy texture. A little extra Parmesan on top makes it look fancy.

For a side, a simple green salad is perfect. The crisp greens are a nice change from the creamy rice. Some crusty bread is also wonderful for wiping the bowl clean. No one wants to waste a single bite.

What to drink? A chilled glass of white wine, like a Pinot Grigio, pairs nicely. For a non-alcoholic treat, try sparkling apple cider. Its bubbles and sweet taste are a delightful match. Which would you choose tonight?

Keeping Your Risotto Cozy for Later

Let’s talk about storing this lovely risotto. It is best eaten right away. But you can save it for another day.

Put cooled risotto in a sealed container. It will be happy in your fridge for about three days. You can also freeze it for one month.

Reheating it takes a little love. I once made it too dry. Now I add a splash of broth or water to the pan. Warm it slowly over low heat, stirring often.

This brings the creamy texture right back. Batch cooking saves you time on a busy night. A ready meal feels like a warm hug after a long day.

Have you ever tried storing it this way? Share below!

Fixing Common Risotto Hiccups

Even grandmas have kitchen troubles sometimes. Do not worry. Every problem has a simple fix.

Is your rice still crunchy? Your broth was probably not hot enough. Always keep your broth warm on another burner. I remember when my rice was like little pebbles. Now I know to keep that broth steaming.

Is the risotto too thick? Just stir in a little more warm broth. This will loosen it up perfectly. Getting this right builds your cooking confidence. A creamy risotto is a joy to eat and share.

Did it turn out a bit bland? Taste it at the end. You can always add more salt or Parmesan cheese. This makes the flavors sing.

Which of these problems have you run into before?

Your Risotto Questions, Answered

Q: Can I make this gluten-free?

A: Yes! Arborio rice is naturally gluten-free. Just check your broth label to be sure.

Q: Can I make it ahead of time?

A: You can prep the squash and shallots a day early. But risotto is best cooked just before serving.

Q: What can I use instead of wine?

A: Use more broth with a squeeze of lemon juice. It will still be delicious.

Q: Can I double the recipe?

A: Absolutely. Use a very large pot so everything has room to cook.

Q: Is the heavy cream optional?

A: It is. The risotto will be less creamy, but still very good. *Fun fact: Butternut squash gets its bright color from the sun!*

Which tip will you try first?

Until Next Time, From My Kitchen to Yours

I hope you love making this cozy dish. It always makes my kitchen smell wonderful. I would love to see your creation.

Share a picture of your beautiful risotto. It makes this old grandma very happy. Cooking is about sharing joy and good food.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Fiona Brooks.