Roasted butternut squash fulfills its greatest destiny in this fall-forward Butternut Squash Risotto. Richly creamy and comforting, this is a risotto worth standing over the stovetop for (but I promise, it’s not as labor-intensive as you might think!). It makes a special autumn meal.

a plate of risotto with roasted butternut squash

Why You’ll Love This Roasted Butternut Squash Risotto Recipe

Feels Like You’re at a Fancy Italian Restaurant. If you want the quintessential date-night-at-home dinner, it’s butternut squash risotto. (Or Steak Fajitas if you’re more into a Mexican restaurant kind of date.) Bonus: when you cook dinner at home, you can get seconds!
Creamy and Indulgent. If you grew up on creamy, cheesy casseroles, this butternut squash risotto will scratch that nostalgic itch, but in an elevated way. It’s everything you want in a comfort food dish, but with more elegance than say, Broccoli Rice Casserole.
The Best Winter Squash. Compared to the other widely-available winter squash varieties, I think we can all agree that butternut squash is the best. It’s creamy, earthy without being too earthy, and it has the most natural sweetness and flavor. You’ll also find it in my Quinoa Stuffed Butternut Squash and Crockpot Butternut Squash Soup.
Plus Bacon! Is it a cliché? Yes. Is that going to stop me? Nope. Because it’s true: bacon really does make everything better. The smoky, savory flavor pairs beautifully with butternut squash—and other fall vegetables like Brussels sprouts (Brussels Sprouts Bacon Pizza) and sweet potatoes (Sweet Potato Salad with Bacon). Want your risotto vegetarian? You can absolutely leave it out and will still have a delicious dinner.

a pot of risotto with roasted butternut squash

How to Make Butternut Squash Risotto

The Ingredients

Butternut Squash. Follow my recipe for Roasted Pumpkin Seeds to upcycle the squash seeds into a crunchy snack!
Extra-Virgin Olive Oil. For drizzling onto the squash before roasting.
Salt and Pepper. You’ll need some for the squash and some for the risotto.
Unsalted Chicken Stock. Homemade chicken stock is fantastic for butternut squash risotto, but store-bought is just fine. Be sure that the stock is unsalted (or reduce the salt in the recipe to start).
Unsalted Butter. Key to risotto indulgence.
Thick-Cut Bacon. Thick-cut means extra meatiness.

Dietary Note

Leave out the bacon and swap in vegetable stock for the chicken and you can make this butternut squash risotto vegetarian. To make your butternut squash risotto vegan, omit the Parmesan too. If you want to add plant-based bacon for flavor, cook it separately and add it with the fresh sage and Parmesan.

Shallot. A shallot is the whole vegetable, not the individual cloves or sections inside.

Market Swap

Can’t find shallots? Yellow onions are the best substitute. Use half of a small yellow onion.

Garlic. Two cloves are perfect for this recipe—we want to add some oomph, but we don’t want to overpower the other flavors in the dish.
Arborio Rice. Accept no substitutes! Well, almost no substitutes—carnaroli and vialone nano rice also work, but you can’t swap in an everyday white or brown rice here. Arborio has a unique quality that allows the exterior starches to break away and create a creamy sauce, while the center remains al dente.

Substitution Tip

Rice isn’t the only option for making risotto! Barley Risotto and Farro Risotto are just as creamy and rich, but they’re made with whole grains. If you decide to swap either of these for the arborio rice, note that you’ll need extra cooking time to get the grains tender.

Dry White Wine. Like sauvignon blanc or vermouth—or additional chicken stock.
Dried Thyme. If you happen to have fresh thyme on hand, you can use that here, but there’s no need to go out and buy it for this butternut squash risotto.
Parmesan Cheese. The nutty, umami flavor of Parmesan stands up to the flavors of the squash and bacon without overshadowing them.
Chopped Fresh Sage. A classic pairing with butternut squash; you’ll also find it in my Butternut Squash Pasta and Butternut Squash Soup Recipe.

The Directions

roasted butternut squash for butternut squash risotto

Roast the Squash. If you love it as much as I do, be sure to check out my Roasted Butternut Squash.
Warm the Stock. It’s important that it’s warm for maximum risotto creaminess.

cooking bacon to add to butternut squash risotto with bacon

Cook the Bacon and Shallot. The foundation of perfect risotto flavor.

rice and bacon for butternut squash risotto with bacon

Add the Rice and Garlic. Stir to coat.
Pour in the Wine. Simmer for just a minute.

simmering risotto for butternut squash risotto recipe

Add the First Ladles of Stock. Pour in 2 big ladles of the chicken stock and stir in the remaining salt and pepper.
Simmer. Let the risotto simmer over low heat until the liquid is almost completely absorbed, stirring occasionally.
Repeat. Stir in 2 more ladles of stock; once the liquid is absorbed, add 2 more. Rinse and repeat until the risotto is creamy and the rice is tender but still a little bit al dente.
Finish. Stir in the Parmesan, sage, and squash. ENJOY!

easy butternut squash risotto recipe to make on the stove

Recipe Variations

Swap in Another Winter Squash. I recommend one that’s sweet and flavorful like butternut. Delicata would be fabulous, as would honeynut squash if you’re lucky enough to get your hands on some. (It’s a hybrid that’s even sweeter than butternut!)
Try Another Meat. Crumbled sausage—something with fall vibes like chicken and apple would work well—can be swapped in for the bacon in this butternut squash risotto, or try pancetta.
Switch Up the Herbs. Sage and rosemary also pair well with butternut squash, so feel free to use those instead of thyme; thyme or rosemary can be swapped for the sage that’s stirred in at the end.

Storage Tips

To Store. Refrigerate butternut squash risotto in an airtight storage container for up to 4 days.
To Reheat. Warm up leftovers in a pan on the stovetop over medium-low heat or in the microwave. Add more water or stock as needed to thin it.
To Freeze. Freeze risotto in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.

Meal Prep Tip

You can roast the butternut squash a day or two ahead of time. Store it in an airtight container in the refrigerator until you’re ready to use it.

Leftover Ideas

Make crispy arancini with your leftovers! If you have 2 cups of leftovers, combine them with 2 beaten eggs and 1/2 cup of panko or coarse breadcrumbs. Form the mixture into balls, then roll the balls into additional panko. Fry them in oil until they’re warmed through and golden brown.

a plate of healthy and easy butternut squash risotto

What to Serve with Easy Butternut Squash Risotto

Chicken. This easy butternut squash risotto would make a stellar pairing with Chicken Saltimbocca, or serve it with Baked Bone In Chicken Breast or Air Fryer Chicken Thighs.
Pork. Plate your Pork Chops With Apples or Breaded Pork Chops with a side of risotto.
Salad. Keep it light with an autumnal salad like Apple Walnut Salad or Kale and Brussels Sprouts Salad.
Vegetables. Fall vegetables like Brussels Sprouts with Balsamic or Roasted Cauliflower on the side are another light option.

Recommended Tools to Make this Recipe

Dutch Oven. This is my favorite Dutch oven—and it’s an investment that will last for decades.
Saucepan. For simmering the stock on the stovetop.
Ladle. The best way to add stock to butternut squash risotto as it cooks.

Recipe Tips and Tricks

Grate Your Own Parmesan. For Parm that melts smoothly into the sauce, there’s simply no way around it: you have to grate your own. Both the bagged shredded Parmesan and the kind that comes in a bottle won’t melt like freshly shredded does, which will ruin the velvety texture of the finished butternut squash risotto.
Cook Until the Rice It’s Al Dente. Which literally means “to the tooth” in Italian. The outside of the rice grains will be tender, but once you get to the middle, there’s still a little bite to them. The centers shouldn’t be hard, but pleasantly firm.
Add Water If Needed. Don’t stop when you run out of stock if the rice isn’t al dente yet! Instead, add water to the saucepan where you were simmering the stock and start adding that to the risotto. Keep going until the rice is done cooking.

a pot of the best butternut squash risotto recipe

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