Description
This Baked Butternut Squash Risotto is the easiest comfort food you’ll make this fall—totally hands-off, no stirring required!
Diced butternut squash practically melts into arborio rice as it bakes in the oven, creating a naturally creamy dish with an autumn twist. Bring everything together with a swirl of butter, a splash of white wine for brightness, and a handful of nutty parmesan to balance the squash’s natural sweetness.
A sneaky-easy, totally foolproof risotto perfect for cozy weeknights or a fall dinner party.
Ingredients
Scale
- 2 ½ cups vegetable stock/broth, plus 1-1 ½ cups more for finishing
- 1 cup arborio rice
- 1 small butternut squash, peeled and diced into ½-inch cubes (approx. 4 cups or 20 ounces, see Recipe Notes)
- 1 small shallot, finely diced
- 6 cloves garlic, finely chopped or grated
- 8-10 sprigs fresh thyme, tied with twine (or substitute with 2 teaspoons dried thyme)
- ½ cup dry, unoaked white wine (such as Pinot Grigio)
- 4 tablespoons unsalted butter
- ½ cup grated parmesan cheese
- ¼ – ½ teaspoon freshly grated nutmeg
- kosher salt and ground black pepper, to season
Instructions
- Prep: Preheat the oven to 350 degrees F, ensuring a rack is positioned in the center. Add 2 ½ cups of the vegetable stock/broth to a medium saucepan over medium-high heat. Bring to a gentle simmer and remove from the heat.
- Assemble the butternut squash risotto for the oven: To a Dutch oven (or a similar large, oven-safe pot with a tight-fitting lid; see Recipe Notes), add the arborio rice, butternut squash, shallot, garlic, and thyme. Pour the warm vegetable stock over top and stir to combine well.
- Bake the risotto: Cover the pot and transfer to the oven. Bake for 40-45 minutes, just until the rice is al dente – mostly tender with a slight bite at the center (no hard, chalky core). Start checking for doneness around the 35-minute mark – in my testing, I’ve consistently found the sweet spot to land right around 42-43 minutes. At 35, the rice will likely still feel a little raw, and after 45, it can lean slightly soft. Don’t worry if there’s still a little loose stock in the pot when you pull it from the oven – the risotto will come together beautifully in the next step as you stir and finish it.
- Finish the risotto: Carefully remove the lid. Add the wine, butter, parmesan, and nutmeg to the pot. Season with 2 teaspoons kosher salt and ground black pepper as desired. Stir vigorously to combine – the butternut squash will break down slightly as you stir, helping the risotto come together with a beautifully glossy, creamy texture. If the risotto feels too thick, stir in a few splashes of the additional vegetable stock to reach your desired consistency. (In testing, I’ve found about ½ cup extra stock at the end is perfect, but the exact amount varies depending on your squash, rice, pot, and oven.) Taste and adjust seasoning as needed.
- Serve: Portion into individual bowls, topping with additional grated parmesan or finely chopped fresh herbs as desired. This butternut squash risotto is plenty hearty on its own, but if you want a little something extra, try pairing it with my Extra-Juicy Baked Chicken Meatballs, Crispy Parmesan Crusted Chicken Cutlets, or a light and fresh Mixed Green Side Salad. Enjoy!
Notes
Jess’ Tips and Tricks:
- Butternut prep: Because the squash steams and simmers alongside the rice, aim to dice it into uniform ½-inch cubes. If the pieces are too large, they won’t fully soften by the time the rice is done. The goal is for the squash to break down just enough as you stir – creating a creamy, velvety sauce, while still leaving a few golden-orange bites intact throughout the risotto. No need to be too precious here – just stay close to that ½-inch mark or smaller.
- Dutch oven note: Different cookware conducts heat differently, which can affect the timing. This recipe was tested using a heavy cast-iron Dutch oven, which holds heat evenly and cooks a little more slowly. If you’re using a lighter-weight or thinner enamel Dutch oven (like the one pictured), your risotto may cook a bit faster. To be safe, begin checking for doneness 5 minutes earlier than the ranges listed in the recipe, and use the same visual cues for al dente rice.
- Dietary Restrictions: This recipe is naturally meatless. To ensure a vegetarian-friendly version, be sure to use rennet-free parmesan. For a vegan butternut squash risotto, swap the butter and parmesan for your favorite dairy-free alternatives.
- 10-Minute Meal Prep: Nearly all the active prep work for this recipe comes from prepping the veggies. Take care of this in advance and all that’s left to do at dinnertime is toss it all in a pot: peel and dice 1 small butternut squash into ½-inch cubes and finely dice 1 large shallot, then store in separate containers in the refrigerator for up to 1 week.
Storage and Reheating:
- Leftover butternut squash risotto keeps well in an airtight container in the refrigerator for 4-5 days. Reheat on the stovetop or in the microwave until warmed through, adding a splash of vegetable stock or water to loosen as needed.