This butternut squash risotto is perfect for fall dinners or holiday gatherings. The combination of roasted squash, creamy rice, and herbs makes it feel both comforting and festive. This Butternut Squash Risotto is my favorite way to bring fall flavors to the table. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve with Butternut Squash RisottoVideo: Watch Us Make This RecipeButternut Squash Risotto RecipeFrequently Asked QuestionsMore to Cook and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes This Butternut Squash Risotto is the kind of easy comfort food that feels both elegant and homey. It’s rich, creamy, and full of cozy fall flavor. Here’s why I love making it: Deep, Savory Flavor: The combination of roasted butternut squash, crispy bacon, and Parmesan gives this risotto a beautiful depth of flavor. Every bite is warm, buttery, and full of balance. Creamy and Comforting: Slowly adding hot stock makes the rice turn perfectly tender and creamy without needing heavy cream. It’s simple technique that creates the silkiest texture. Perfect for Fall: The roasted butternut squash brings sweetness and color to the dish, making it a showstopper for cozy dinners or holiday gatherings, a lot like my Butternut Squash Chili. Worth the Stir: Risotto gets its signature creaminess from patience and a little stirring. Once you get the rhythm, it’s easy, relaxing, and completely worth it. Key Recipe Ingredients Butternut Squash – Roasted until tender and caramelized, it adds natural sweetness and creamy texture that balances the savory flavors of the risotto. Chicken Stock – The warm liquid that gradually absorbs into the rice, creating the creamy texture risotto is known for. Vegetable stock can be used for a vegetarian option. Butter – Adds richness and a velvety finish to the risotto while helping sauté the onions and bacon. Bacon – Brings smoky, salty depth that enhances every bite and pairs beautifully with the sweetness of the squash. Arborio Rice – Short-grain rice with high starch content that releases creaminess as it cooks, giving the risotto its signature texture. White Wine – Adds brightness and acidity that balances the richness of the dish. Parmesan Cheese – Melts into the risotto for nutty, savory depth and a silky finish. Substitutions And Variations Here are some of our favorite substitutions and variations: Broth Options: Chicken stock gives this risotto a rich, savory base, but vegetable stock works just as well for a vegetarian version. Rice Alternatives: Arborio rice is classic for risotto because of its creamy starch content, but you can also use Carnaroli or Vialone Nano rice for a similar texture. Protein Add-Ins: Bacon adds a smoky richness, but pancetta, Italian sausage, or shredded rotisserie chicken are great alternatives. Step-By-Step Recipe Instructions Roast cubed butternut squash until tender. Cook bacon and onions in butter until soft and golden. Stir in rice and garlic; cook until fragrant. Add white wine and cook until mostly absorbed. Gradually add hot stock, 1 cup at a time. Stir occasionally while adding stock. Once rice is tender and creamy, take off heat. Serve immediately topped with roasted butternut squash. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Roast Squash in Advance: You can roast the butternut squash a day or two ahead of time. Once it cools, store it in an airtight container in the refrigerator. When you’re ready to serve, reheat it briefly or stir it directly into the warm risotto at the end. Par-Cook the Risotto: Risotto is best served immediately but if you want to get a head start, cook the risotto about halfway through the process, then stop and remove it from the heat. Simply finish up the cooking process when you’re ready to serve. This Butternut Squash Risotto is perfect for fall dinners or holiday gatherings. What To Serve with Butternut Squash Risotto Main Courses We love serving this Butternut Squash Risotto alongside hearty mains like Lemon Garlic Roast Chicken, Baked Honey Ham, or Tender Pork Ragu for a cozy, fall-inspired dinner. It also complements elegant dishes like Pan Seared Rockfish or Easy Perfect Mahi Mahi when you want to add a touch of richness to seafood meals. Soups and Salads Pair it with a comforting bowl of Curry Butternut Squash Soup or Creamy Chicken Wild Rice Soup for the perfect seasonal spread. For something lighter, add a fresh Broccoli Apple Salad or Chopped Greek Salad to balance the creamy texture of the risotto. Breads and Holiday Sides Round out your meal with warm Pull-Apart Rolls or Rosemary Garlic Bread to soak up every bit of flavor. It’s also delicious served with Pumpkin Cornbread or Roasted Vegetables for a festive fall or holiday dinner. Video: Watch Us Make This Recipe Print Butternut Squash Risotto This butternut squash risotto is perfect for fall dinners or holiday gatherings. The combination of roasted squash, creamy rice, and herbs makes it feel both comforting and festive. Course SideCuisine ItalianDiet Gluten Free, Low LactoseMethod roast, Stovetop Prep Time 15 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 15 minutes minutes Servings 6 Calories 589kcal Author Amy Dong Ingredients1 whole butternut squash2 tablespoons olive oilkosher salt and freshly ground black pepper to taste6 cups chicken stock hot2 tablespoons salted butter4 slices thick cut bacon chopped1 small onion minced3 cloves garlic minced1 ½ cups Arborio rice uncooked½ cup dry white wine¼ cup freshly chopped parsley1 cup freshly grated Parmesan cheese InstructionsPreheat oven to 400F with rack on middle position. Peel and cube butternut squash into 3/4 inch cubes. Line a baking sheet with foil and spread squash out over the baking sheet; toss with olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and roast for 25 minutes or until fork-tender. Remove from heat and set aside.In a heavy pot or Dutch oven, saute the butter, bacon, and onions on medium low until cooked through and translucent, about 10 min, stirring often. Add rice and garlic. Stir to coat well. Add wine and cook 2 minutes. Add 2 cups of chicken stock to the rice, with 1 tsp kosher salt and 1/2 tsp black pepper. Stir and simmer until stock is almost fully absorbed, 5-10 min.Continue simmering and adding 1 cup of stock at a time, stirring very few minutes. Keep adding liquid and letting rice fully absorb it, one cup at a time. It takes about 30 minutes for rice to be tender and all of the broth has been used/absorbed. Remove from heat, gently toss in roasted squash. Garnish with parsley and parmesan cheese. Serve immediately. Video Notes Roast the butternut squash until golden and tender before adding it to the risotto. This deepens its flavor and adds a subtle caramelized sweetness to the dish. Use Arborio rice for the best texture. Its high starch content creates that signature creamy consistency while still keeping each grain slightly firm in the center. Keep your chicken broth hot while cooking the risotto. Adding cold broth slows down the cooking process and affects the creamy texture. If you need to sub out the white wine, you can replace it with same amount of chicken broth instead.  Add the broth gradually, one cup at a time, stirring often but not constantly. This allows the rice to absorb the liquid evenly and release its starch for a smooth finish. Don’t rush the cooking process. The creaminess of risotto comes from slow, steady simmering that transforms simple rice into a velvety dish. Serve the risotto immediately after cooking for the best texture and flavor. It thickens as it sits, so if it feels too thick later, add a splash of warm broth to loosen it. This recipe is part of our Rice and Quinoa Recipes Collection. We love serving this Butternut Squash Risotto alongside hearty mains like Baked Honey Ham or Tender Pork Ragu.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 589kcal | Carbohydrates: 66g | Protein: 20g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 808mg | Potassium: 855mg | Fiber: 4g | Sugar: 8g | Vitamin A: 13761IU | Vitamin C: 32mg | Calcium: 281mg | Iron: 4mg Frequently Asked Questions Do I need to roast the butternut squash first? Roasting the squash before adding it to the risotto brings out its natural sweetness and keeps it from becoming too soft in the pot. It’s worth the extra step for flavor and texture. Can I use frozen or pre-cut butternut squash? Absolutely. Pre-cut or frozen squash works great and saves time. Just make sure it’s roasted until tender before stirring it into the risotto. Why do I have to add the broth a little at a time? Adding the broth gradually allows the rice to release its starches slowly, which creates that creamy consistency risotto is known for. Stirring occasionally helps the texture stay silky and smooth. How do I know when the risotto is done? The rice should be tender but still slightly firm in the center, and the mixture should look creamy rather than soupy or dry. It typically takes about 30 minutes of cooking and stirring. How should I store leftovers? Risotto is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or water to loosen it before serving. More to Cook and Eat Cinnamon Roasted Butternut Squash – Cinnamon Roasted Butternut Squash is a simple yet delicious side dish to serve with any meal. Plus, they’re a powerhouse of nutrition in every golden bite. Roasted Brussels Sprouts and Butternut Squash – Roasted Brussels Sprouts and Butternut Squash equals the perfect combination. Deep roasted flavors make these healthy veggies irresistible.  Instant Pot Risotto – This Instant Pot Risotto is deliciously savory, requires no fuss, and very little effort. You can easily serve this bright, flavorful dish on any busy weeknight. Easy Rice Pilaf with Mushrooms – This Easy Rice Pilaf with Mushrooms is tender, fluffy, and flavorful. It’s the perfect side dish to accompany any meal, anytime. The post Butternut Squash Risotto appeared first on Chew Out Loud.