You don’t need to be tied to the stove to make a velvety risotto. This roasted butternut squash risotto uses an “almost hands-free” method that only needs a few minutes of active stirring. It’s a comforting, hearty vegetarian dinner—perfect for fall and simple enough for weeknights.
*This post may contain affiliate links. See the site’s disclosure policy for details.
Traditional risotto requires attention and constant stirring, which can be relaxing if you have the time. But many weeknights that’s not realistic, especially with kids and a busy schedule. I tried a simplified technique inspired by America’s Test Kitchen that reduces hands-on time while still delivering the creamy texture risotto is known for—and it works.
What rice is best for risotto?
Risotto needs a short-grain Italian rice that releases starch as it cooks. Arborio rice is the most common variety available at grocery stores and is a reliable choice because it produces the creamy texture risotto requires. Long-grain white rice, basmati, or jasmine won’t release enough starch and will become mushy rather than creamy. Don’t rinse the rice before cooking — rinsing removes the starch you want for a luscious risotto.
How to make almost hands-free butternut squash risotto
- Preheat the oven to 400°F. Peel and cut a medium butternut squash into 1/2-inch cubes (about 1 1/2 lbs or 4 1/2 cups). If you’re unsure how to prep it, look up a step-by-step tutorial—butternut squash can be awkward to cut but is worth the effort.
- Toss the squash with 3 tablespoons olive oil, a large pinch of salt, and freshly ground black pepper. Spread it on a baking sheet so the pieces roast evenly.
- Roast the squash for 20–25 minutes, until tender and lightly browned. Remove from the oven and set aside.
- While the squash roasts, combine 5 cups vegetable broth (or chicken broth) and 1 1/2 cups water in a saucepan. Bring to a boil, then lower to a simmer to keep the liquid hot.
- In a Dutch oven over medium heat, melt 2 tablespoons butter. Add 1 large finely chopped onion and a pinch of salt, and cook, stirring often, until softened, about 5 minutes. Add 1 minced garlic clove and cook 30 seconds more until fragrant.
- Add 2 cups arborio rice and cook, stirring frequently, for 2–3 minutes so the rice begins to toast and release its starch.
- Pour in 1 cup dry white wine and stir until it’s mostly absorbed. Add 3/4 of the hot broth-and-water mixture, reduce the heat to low, cover, and let simmer. You’ll mostly leave it alone—stir once about halfway through. Simmer until the liquid is mostly absorbed and the rice is al dente, about 20 minutes.
- Remove the lid and add 1 cup more of the broth mixture. Stir constantly for a couple of minutes until the risotto turns creamy. Add more hot liquid if you prefer a looser texture.
- Stir in 1 cup freshly grated Parmesan cheese. Remove the pot from heat and let it rest, covered, for about 5 minutes.
- Finish by stirring in the remaining 2 tablespoons butter and 1 teaspoon lemon juice, then season with additional salt and pepper to taste. Gently fold in the roasted butternut squash so the cubes remain intact.
This risotto pairs nicely with a bright fall salad to add acidity and texture. Serve immediately while warm and creamy.
Enjoy! If you make the recipe, consider sharing a photo on social media to show how it turned out.
Butternut Squash Risotto
Ingredients
- 3 tablespoons olive oil
- 1 1/2 lbs butternut squash peeled, seeded and chopped into 1/2 inch pieces (4 1/2 cups)
- 5 cups vegetable broth (or chicken broth)
- 1 1/2 cups water
- 4 tablespoons butter divided
- 1 large onion finely chopped
- 1 garlic clove minced
- 2 cups arborio rice
- 1 cup dry white wine
- 2 oz Parmesan cheese grated (1 cup)
- 1 teaspoon lemon juice
- salt and pepper to taste
Instructions
-
Preheat the oven to 400 degrees. Put the cubed butternut squash onto a large baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to combine.
-
Roast in the preheated oven 20–25 minutes until tender and lightly browned. Set aside.
-
While the squash roasts, combine the broth and water in a saucepan and bring to a boil. Reduce to a simmer and keep hot.
-
In a Dutch oven over medium heat, melt 2 tablespoons butter. Add the onion and a pinch of salt and cook, stirring frequently, until softened, about 5 minutes. Add the garlic and cook 30 seconds more.
-
Add the rice and cook, stirring frequently for 2–3 minutes.
-
Add the wine and cook until absorbed, stirring constantly. Add three quarters of the hot broth mixture, lower the heat to low, cover, and simmer until most liquid is absorbed and rice is al dente, about 20 minutes, stirring once halfway through.
-
Remove the lid and stir in 1 cup of the broth mixture. Stir constantly until the risotto is creamy, about 2–5 minutes. Stir in the Parmesan. Remove from heat and let stand, covered, for 5 minutes.
-
Stir in the remaining butter and lemon juice, and season with salt and pepper to taste.
-
Fold in the roasted butternut squash and serve immediately.
Notes
Nutrition