Butternut Squash Risotto

Butternut Squash Risotto that is BAKED (no babysitting!) to creamy perfection in just 20 minutes!

Butternut Squash Risotto with Toasted Pine Nuts and Pepper Jack Cheese is easy to prepare, wonderfully smooth and creamy, super flavorful and is absolutely fool proof!  This Butternut Squash Risotto recipe doesn’t require any roasting butternut squash, but instead, everything cooks in the same pot!   It makes the most amazing Thanksgiving or holiday side but is easy enough for every day!

Butternut Squash Risotto 

Guys, I’ve been giddy compiling all of my Thanksgiving Recipes for you and can’t wait to hear what you are making for your holiday spread!  From Million Dollar Mac and Cheese to Cranberry Apple Cranberry Pecan Wild Rice Pilaf, to Double Layer Pumpkin Oreo Cheesecake (ps, have you seen the new video?), there is something for everyone no matter what you are “assigned” to bring (and the most amazing Cornbread Stuffing coming soon!).

So without further ado, I bring you one more reason to get giddy for Thanksgiving – Butternut Squash Risotto!  It not only is destined to become a new Thanksgiving tradition but one of your favorite weekly side dishes.

This Butternut Squash Risotto is the perfect risotto to conquer your fear of cooking risotto because it is super easy and absolutely full proof!   This risotto is baked instead of cooked on the stove so you don’t have to worry about stirring for 30 minutes, keeping your chicken broth the correct temperature, or stirring to just the right consistency.   It is extremely forgiving and lends itself to adding virtually anything to it.

What is Risotto?

I absolutely adore risotto from my Spinach Risotto, Parmesan Risotto and Greek Risotto but this Butternut Squash Risotto might take the cake.  Risotto is a northern Italian rice dish slow cooked in a broth until delectable creamy consistency. It often contains butter, garlic, onions, chicken broth, white wine, and Parmesan cheese.

What Ingredients do I need for Butternut Squash Risotto?

This Butternut Squash Risotto includes the common cast of charters:

• butter
• olive oil
• shallots
• garlic
• Arborio rice
• Parmesan cheese

with the addition of:

• chopped butternut squash
• cremini mushrooms
• Pepper Jack cheese
• petite frozen peas
• seasonings:   chicken bouillon, dried oregano, dried thyme, salt, pepper

Essentially, Butternut Squash Risotto includes all the creaminess of traditional risotto but made extra creamy (if that’s even possible) because the butternut squash cooks right with the risotto then mixes with the rice to create a luxuriously creamy butternut squash sauce.  Drool.

What Rice do you use for Risotto?

It is essential to use arborio rice i for all risotto recipes, including this Butternut Squash Risotto.  When cooked, the rounded grains of the arborio rice become creamy and chewy due to the high starch content without become mushy.   You can find arborio rice at pretty much any grocery store alongside the other rices.

CAN I USE A DIFFERENT RICE?

You may also use carnaroli rice which is dependable and hard to overcook but can only be found at specialty markets.  Please use only these two varieties of rice.  If you use any other rice variety, your Butternut Squash Risotto recipe will not taste the same or have the correct consistency and texture due to the different starch content.

DO YOU WASH ARBORIO RICE BEFORE COOKING RISOTTO?

While it is good practice to rinse most rice before cooking it to eliminate extra starch, do NOT rinse arborio rice – we WANT the extra starch to create creamy risotto. Some of the starch is released while cooking and once again while vigorously stirring.  This starch adds body and creaminess to the risotto and gives it the characteristic velvety consistency.

How do you cut butternut squash for Butternut Squash Risotto?

The only real prep work for this Butternut Squash Risotto is peeling and chopping the butternut squash.   If you aren’t experienced chopping squash, I promise it s easy, here’s how:

• Step 1 – Slice off the end:  Cut off 1/4-1/2-inch from the bottom of the squash in an even slice.  Cut off 1/4-1/2-inch from the top of the squash in an even slice to remove the stem.
• Step 2 – Peel:   Hold the squash in one hand to stabilize while you us the other to peel off the tough, outer layer of the squash with a sharp vegetable peeler.  You can microwave the entire butternut squash before peeling for 30 seconds to help soften the skin and make it easier to peel.
• Step 3 –  Cut squash in half:   Place the butternut squash on its side and cut it in half where the skinnier part meets the larger part.  Slice both pieces in half down the middle so you now have 4 quarters which are much easier to work with.
• Step 4 – Remove seeds:  Scoop out the seeds and scrape away the pulp from the inside cavity of the squash (there should just be two larger pieces with seeds/pulp).
• Step 5 – Chop:  Lay the squash quarters cut side down on the cutting board.  Working with one piece at time, cut the squash into 1/2-1″ slices.  Turn these slices over and stack them, then cut them into long sticks.  Finally, rotate the sticks and chop them crosswise into 1/2″-1″ cubes.

Can I use pre-cut Butternut Squash?

Yes!  If you want to eliminate the step of chopping and cutting your squash, you can purchase pre-cut squash from Costco and the like. Usually these packages of pre-cut squash come with larger pieces so just make sure you chop them down into 1/2-1” chunks if they are larger.

So let’s get cooking – or should I say baking?

How do you make butternut squash risotto?

• Step 1:  First, saute some mushrooms and shallots for 5 minutes then add your rice and garlic and saute for 3 additional minutes.

Step 2:  Add some warm chicken stock, chicken bouillon, oregano, thyme, salt and pepper.

Step 3:  Stir in your uncooked squash.  Bring to a boil, cover, and transfer to your oven to bake for about 20 minutes.

Step 4:  Once tender, remove the rice from the oven and stir in ½ cup chicken broth, heavy cream and both Parmesan and pepper Jack cheeses. The pepper Jack adds a wonderful multidimensional flavor without being overpowering.  Vigorously stir fir just a minute or so to break down the butternut squash until everything is mega creamy.

Step 5:   Stir in your peas…and just look how creamy your Butternut Squash Risotto is!

Step 6:  Garnish with freshly grated Parmesan, toasted pine nuts…

And in under 30 minutes you have soft, creamy Baked Butternut Squash Risotto with Toasted Pine Nuts infused with Pepper Jack!

Tips for Butternut Squash Risotto

• Right pot:  Use a large, heavy bottom pot so your rice will cook evenly.  You also need a tight fitting lid in order for the risotto to cook correctly and for the liquid to not evaporate too quickly, otherwise you will be left with crunchy butternut squash risotto.
• Low sodium chicken broth: this is essential otherwise your risotto will be too salty.  You can add salt, but it is hard to take it away! To make vegetarian butternut squash risotto, you can substitute with  vegetable broth but I only suggest this for dietary needs as it is not as flavorful as chicken broth.
• Prep ahead: make sure you have everything prepped and ready to go – your garlic, shallots, squash, cheese, etc, before you start cooking.
• Toast rice: sauteing the arborio rice might not sound very important but it is actually critical to perfect risotto.  Toasting the rice hardens the outside of the rice which helps it absorb moisture slowly which produces the perfect al dente rice without becoming soggy.
• Stir vigorously:  Stirring vigorously at the end of cooking releases the starch from the rice and is what gives the risotto its characteristic creaminess.
• Salt to taste: if your butternut squash risotto tastes like its missing something – it is probably salt!  Salt to taste at the very end.

What is the correct consistency of Risotto?

• Add risotto and some chicken broth or water to a skillet, about ¼ cup liquid for 1 cup risotto.
• Heat over medium heat until warmed through, stirring often.
• If the risotto is still thick, stir in additional liquid one tablespoon at a time.
• You can also add additional butter and salt to taste as the salt will mellow when refrigerated.

Butternut Squash Risotto Variations

Here I’ve obviously added butternut squash, mushrooms and peas, but you could really use any of your favorite vegetables, or herbs you have on hand, just be sure to add any fresh herbs or peas to the very end.  Here are some add-in ideas for Butternut Squash Risotto, but the possibles are endless!:

• chicken
• ground beef, turkey or sausage
• sliced sausage
• mushrooms
• peas
• bacon
• zucchini
• broccoli
• arugula
• sage
• sliced almonds

HOW TO STORE RISOTTO

It’s hard to imagine there would be any leftovers of decadently delicious Butternut Squash Risotto recipe, but I’m always very excited when there is!  To store risotto, transfer it in an airtight container and store in the refrigerator for three to five days.

HOW TO REHEAT RISOTTO

Risotto will thicken in the refrigerator due to the starch in the rice, but you can easily thin it out to and restore it to its glory.  To reheat risotto:

1. Add risotto and some chicken broth or water to a skillet, about ¼ cup liquid for 1 cup risotto. 
2. Heat over medium heat until warmed through, stirring often. 
3. If the risotto is still thick, stir in additional liquid one tablespoon at a time.
4. You can also add additional butter and salt to taste as the salt will mellow when refrigerated.

CAN YOU FREEZE RISOTTO?

Yes, you can freeze risotto, but SHOULD you?  Risotto is best eaten fresh or refrigerated, never frozen.  Freezing risotto will change its texture – the risotto won’t be as firm or creamy.

Happy almost Thanksgiving and happy Baked Butternut Squash Risotto forever and ever.

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©Carlsbad Cravings by CarlsbadCravings.com

Tools Used in This Recipe

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Dutch Oven 7.25 qt. (White)

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Teak Wood Cutting Board

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Wooden Spatula Set

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Kitchen Knife Set

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Cheese Grater

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Measuring Cups and Spoons Set

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Garlic Press

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Vegetable Chopper

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Liquid measuring cup (8 cups)

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Marble Salt Container

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See Favorite Tools

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Baked Butternut Squash Risotto

Butternut Squash Risotto that is BAKED (no babysitting!) to creamy perfection in just 20 minutes! This Butternut Squash Risotto recipe with Toasted Pine Nuts and Pepper Jack Cheese is easy to prepare, wonderfully smooth and creamy, super flavorful and is absolutely fool proof!  It makes the most amazing Thanksgiving or holiday side but is easy enough for every day!

Servings: 6

Total Time: 40 minutes mins

Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

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Ingredients

BAKED RISOTTO

• 2 tablespoons butter
• 1 tablespoon olive oil
• 8 oz cremini mushrooms diced
• 2 shallots minced
• 2 cloves garlic minced
• 1 1/2 cups Arborio rice
• 5 cups warmed chicken stock divided
• 4 cups butternut squash (1/2-1” pieces), peeled and chopped
• 1 teaspoon chicken bouillon
• 1 teaspoons salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1/2 cup Parmesan cheese freshly grated
• 1/2 cup Pepper Jack cheese freshly grated
• 1/4 cup heavy cream (optional)
• 1 cup petite frozen peas thawed

Garnish

• 1/4 cup pine nuts
• Parmesan cheese freshly grated
• fresh parsley

Instructions

• Preheat oven to 400 degrees F. Melt butter in olive oil over medium heat in a Dutch oven (or large oven proof heavy pot with a tight-fitting lid). Turn heat to medium high and add mushrooms and shallots. Saute for 5 minutes. Add rice and garlic and continue to cook for 3 minutes while stirring.
• Add 4 ½ cups warm chicken stock, squash, chicken bouillon, salt, oregano, pepper and thyme. Bring to a boil, cover, and transfer to oven. Bake for 20 minutes or until rice is tender.
• While rice is cooking, toast pine nuts. Add pine nuts to a dry skillet and heat over medium heat. Toast until golden, watching closely so they don’t burn. Transfer to a bowl so they don’t continue to cook.
• When rice is tender, remove from oven and stir in remaining ½ cup chicken stock, heavy cream and cheeses. Stir vigorously to break down the squash until smooth. Stir in peas and heat through.
• Garnish with pine nuts, freshly grated Parmesan cheese and fresh parsley. Season with salt and pepper to taste if desired.

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Looking for more Fall side dish recipes?

• Thai Butternut Squash Sweet Potato Soup
• Roasted Maple Dijon Roasted Brussels Sprouts and Squash
• Cranberry Apple Pecan Wild Rice Pilaf
• Herb Scalloped Sweet Potatoes with Gruyere and Bacon
• Slow Cooker  Creamed Corn with Ricotta and Bacon
• Honey Garlic Roasted Carrots