Risotto is one of my favorite things to make when I want to impress someone. It’s super easy to make, has amazing depth of flavor, and just seems fancier than other side options. It’s also extremely versatile! My favorite variations are this roasted butternut squash risotto and my creamy mushroom risotto!
The only downside is that it does require almost constant stirring for about 30-40 minutes. I’ve solved this problem by setting my laptop on the kitchen counter and just binging some Netflix while I stir. Otherwise, this recipe is seriously so easy and so so good.
I use both butternut and honeynut squash in this recipe because why not? If you've never had honeynut squash, it's a cute, smaller and sweeter variation of butternut squash. The flavor is absolutely wonderful so I highly recommend getting your hands on some if you can! I usually get mine at the local farmers market. But if you can't find honeynut squash, just leave them out. The risotto will still be delicious!
Make sure to use rice that’s specifically for risotto! Arborio rice is most common but I’ve also made this recipe with loto rice and it worked great! But always double check the cooking instructions for you rice. This recipe uses a 1:4 rice to liquid ratio but if your rice uses a 1:3 ratio, you’ll want to reduce the vegetable stock by 1 cup.
Speaking of….I highly recommend using a good vegetable stock instead of water for this recipe because it just adds so much good flavor! If you’ve never made your own homemade vegetable stock, make sure to check out my post all about it!
This butternut squash risotto is already vegetarian but you can also make it vegan by just omitting the Parmesan and butter! It’s still creamy and tasty without the cheese! But if you eat cheese then you should DEFINITELY add the cheese. Trust me.
If you make this roasted butternut squash risotto, please leave us a star rating at the bottom of the page! This provides helpful feedback to both me and other readers.
- 4 cups Vegetable Stock, chicken stock is also good
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium butternut squash
- 2 honeynut squash, optional
- 1 shallot, diced
- 2 cloves garlic, diced or pressed
- 1 cup arborio rice
- ½ cup white cooking wine
- 2 teaspoons fresh sage, chopped
- ½ cup shredded Parmesan cheese
- salt and pepper to taste
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Cut the butternut squash in half and discard the seeds. Drizzle with olive oil and place cut side down on your baking sheet.
- Optional: cut the honeynut squash in half and discard the seeds. Dice and place on the same baking sheet and drizzle with a little olive oil, salt, and pepper (you can peel the honeynut squash if desired but the peel is edible).
- Bake the squash for 20-30 minutes or until soft. Remove from the oven and set aside.
- While the squash is roasting, in a medium size pot heat your vegetable stock over medium heat until simmering (you can also use a microwave if you’re lazy). Remove from the heat and set aside.
- In a large skillet or stockpot, melt the butter with the olive over medium-high heat then add in the shallots and garlic. Saute for about 5 minutes or until lightly browned and fragrant.
- Add in the rice and toast, stirring frequently, for about 2 minutes. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.
- Add in ½ cup of the warmed vegetable stock and the fresh sage and stir the risotto until the stock is completely absorbed, then add in another ½ cup and repeat. Continue to add in the stock ½ cup at a time until it’s all absorbed and the rice is fully cooked.
- Scoop the roasted butternut squash out of the skin and stir into the risotto until fully combined and creamy then stir in the Parmesan. Taste and add salt and pepper if needed.
- Top with the roasted honeynut squash and enjoy!
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