10 Butternut Squash Risotto Recipes for Cozy Meatless Dinners

Butternut squash risotto recipes turn a plain squash into something close to a sauce while the rice cooks. The squash sweetens and softens into the stock, and a good grind of Parmesan pulls everything together. The versions below use that same base but lean it toward spice, umami, crunch, or pure weeknight speed.

Start with the Classic Butternut Squash Risotto if you want the benchmark bowl, grab the Baked version on busy nights, go for Harissa when you want real heat, and try the Miso Butter one for a deep savory edge.

Which Butternut Squash Risotto Should You Make?

Classic Butternut Squash Risotto

This is the one to master first. You simmer squash into the stock, fold it into rice, and finish with enough Parmesan to pull everything glossy.

Ingredients (makes 4 servings)

• Arborio rice: 350 g (1 3/4 cups)
• Butternut squash, peeled and cut into 1 cm dice: 350 g (3 cups)
• Vegetable stock, warm: 1.4 litres (6 cups)
• Yellow onion, finely chopped: 1 small
• Unsalted butter: 45 g (3 tbsp)
• Parmesan, finely grated: 60 g (2/3 cup)
• Lemon juice: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Warm the stock in a pan over low heat and keep a ladle nearby. You want it just below a simmer so it doesn’t shock the rice when you add it.

Step 2: Melt half the 45 g butter in a wide pan over medium heat. Add the chopped onion and 350 g squash with a pinch of salt. Cook about 8 minutes, stirring now and then, until the squash softens at the edges and the onion turns translucent. You’ll smell the squash get sweeter as it goes.

Step 3: Stir in the 350 g rice and cook for 2 minutes, just until the grains turn slightly see-through at the tips. You don’t want them to brown, only to warm through and pick up the butter.

Step 4: Add a ladleful of warm stock at a time, stirring often and waiting until each addition is mostly absorbed before the next. You’ll need 20 to 25 minutes and almost all the 1.4 litres. The rice is ready when it’s creamy but each grain still has a little bite, and the squash starts to break down into the sauce.

Step 5: Take the pan off the heat, then stir in the rest of the butter, the 60 g Parmesan, and the 1 tbsp lemon juice. You want to taste for salt and pepper before you spoon it into wide bowls, and pass extra Parmesan at the table.

Oven Baked Butternut Squash Risotto

This version gives you a creamy pot without standing over the stove. The oven does the stirring for you, and the squash melts into the rice as it bakes.

Ingredients (makes 6 servings)

• Arborio rice: 400 g (2 cups)
• Butternut squash, peeled and cut into 1.5 cm dice: 450 g (4 cups)
• Vegetable stock: 1.5 litres (6 1/2 cups)
• Yellow onion, finely diced: 1 medium
• Unsalted butter: 50 g (3 1/2 tbsp)
• Parmesan, finely grated: 80 g (3/4 cup)
• Fresh thyme leaves: 2 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat the oven to 200C (400F). Put the butter, onion, squash, and thyme in a deep ovenproof pot or Dutch oven and set it over medium heat for 6 minutes, until the onion softens and you can smell the squash toasting.

Step 2: Stir in the 400 g rice and 1 tsp salt, then pour in all 1.5 litres stock. Scrape the bottom once so nothing sticks, then bring the liquid to a boil while you keep the pot uncovered.

Step 3: Cover with a lid and move the pot to the oven. Bake for 25 minutes without opening the door, which lets the rice steam evenly. You’ll see the grains puff up and most of the liquid disappear when you first peek.

Step 4: Pull the pot out and leave it covered for 5 minutes so the last stock sinks in. Beat in the 80 g Parmesan with a wooden spoon until you get a thick, creamy pot, then taste and serve hot.

Instant Pot Butternut Squash Risotto

This is the version you make when the stove is full. It comes together in one pot, and the pressure does the slow stirring for you.

Ingredients (makes 5 servings)

• Arborio rice: 350 g (1 3/4 cups)
• Butternut squash, peeled and cut into 1 cm dice: 300 g (2 1/2 cups)
• Vegetable stock: 1 litre (4 1/4 cups)
• Yellow onion, finely chopped: 1 small
• Unsalted butter: 40 g (3 tbsp)
• Parmesan, finely grated: 50 g (1/2 cup)
• Lemon juice: 2 tsp
• Fresh thyme leaves: 1 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Turn on the saute setting and melt the butter. Add the onion and 300 g squash with a pinch of salt, and cook 5 minutes, stirring once or twice, until the onion starts to go clear and you can smell the squash.

Step 2: Stir in the 350 g rice and cook another 2 minutes, so every grain gets coated and the edges look a little shiny. You want to stop before the rice browns because that would wreck the clean color.

Step 3: Pour in all 1 litre stock and scrape the bottom with a wooden spoon so nothing settles. You can lock the lid now, set the valve to seal, and cook on high pressure for 7 minutes.

Step 4: Release the pressure by letting it sit 5 minutes, then turn the valve to release the rest. Open the lid away from you and stir the rice; it will look soupy at first but thickens as you fold it.

Step 5: Stir in the 50 g Parmesan, 2 tsp lemon juice, and thyme. You’ll need to taste before salting, because the stock and cheese already carry some salt. Spoon into bowls and add black pepper on top.

Blue Cheese and Walnut Butternut Squash Risotto

This one is for a cold evening when you want something salty and rich. Blue cheese melts into the squash and rice, and the walnuts give you a crisp bite against all that cream.

Ingredients (makes 6 servings)

• Arborio rice: 400 g (2 cups)
• Butternut squash, peeled and cubed: 400 g (3 1/2 cups)
• Vegetable stock, warm: 1.5 litres (6 1/2 cups)
• Yellow onion, finely diced: 1 medium
• Unsalted butter: 50 g (3 1/2 tbsp)
• Gorgonzola or other blue cheese, crumbled: 120 g (1 cup)
• Walnuts, roughly chopped: 80 g (3/4 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Toast the 80 g walnuts in a large dry skillet over medium heat for 3 minutes, shaking the pan once, until you can smell them nutty and they turn a shade darker. Tip them onto a plate and wipe the skillet, then melt half the 50 g butter in the same pan.

Step 2: Add the onion and 400 g squash with a pinch of salt, then cook for 8 minutes, stirring often, until the squash begins to soften and brown at the edges. You want a little caramel color because it makes the blue cheese taste deeper.

Step 3: Stir in the 400 g rice and cook 2 minutes, then add the warm 1.5 litres stock one ladleful at a time over about 22 minutes, stirring after each addition. The rice should stay loose and creamy, and the squash should almost melt into the liquid by the time you add the last of it.

Step 4: Lower the heat and fold in the remaining butter and half of the 120 g blue cheese. Stir just until the cheese disappears, then take the pan off the heat. You will see the risotto tighten as it cools, so add a splash of hot stock if it looks too thick.

Step 5: Pile the risotto into warm bowls and scatter over the remaining blue cheese and all the walnuts. You want to eat it right away, while the cheese still sits in little pockets and the walnuts are crisp. Finish with black pepper at the table.

Mushroom Butternut Squash Risotto with Thyme

If you like an earthy edge to your squash, this one carries real depth. Brown mushrooms and thyme work their way into the rice, so every spoonful tastes like the woods in late autumn.

Ingredients (makes 6 servings)

• Arborio rice: 400 g (2 cups)
• Butternut squash, peeled and cut into 1 cm dice: 350 g (3 cups)
• Mixed mushrooms, sliced: 300 g (4 cups)
• Vegetable stock, warm: 1.5 litres (6 1/2 cups)
• Yellow onion, finely chopped: 1 medium
• Unsalted butter: 60 g (4 tbsp)
• Parmesan, finely grated: 60 g (2/3 cup)
• Fresh thyme leaves: 2 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat half the butter in a large skillet over medium-high heat. Add half the 300 g mushrooms and leave them for 4 minutes, until the undersides turn golden and release their liquid. You will hear them hiss first, then go quiet as they brown.

Step 2: Slide those mushrooms onto a plate and repeat with the rest, adding a little more butter if the pan is dry. You’re after a deep brown color, because pale mushrooms would just steam and turn the risotto grey.

Step 3: Lower the heat to medium, add the onion and squash with a pinch of salt, and cook for 7 minutes until the onion is soft and the squash begins to look translucent at the corners. You don’t need to chase any color here.

Step 4: Stir in the 400 g rice and 2 tsp thyme, then add the warm stock one ladleful at a time for about 20 minutes, stirring frequently. Wait for each addition to nearly disappear before you pour the next, and the rice should stay wet but not soupy.

Step 5: Fold the mushrooms back into the pot with the 60 g Parmesan and the rest of the butter. You want to taste here, because mushrooms can drink up salt, so adjust the pepper before you serve. Spoon into deep plates and scatter extra thyme over the top.

Spicy Harissa Butternut Squash Risotto

Harissa brings smoke, chile heat, and just enough acid to cut through the squash. This is the bowl you reach for when plain risotto sounds too quiet.

Ingredients (makes 4 servings)

• Arborio rice: 350 g (1 3/4 cups)
• Butternut squash, peeled and cut into 1 cm cubes: 350 g (3 cups)
• Vegetable stock, warm: 1.4 litres (6 cups)
• Yellow onion, finely chopped: 1 small
• Harissa paste: 2 tbsp
• Ground cumin: 1 tsp
• Unsalted butter: 40 g (3 tbsp)
• Parmesan, finely grated: 40 g (1/2 cup)
• Lemon juice: 2 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Melt half the butter in a wide pot over medium heat. Add the onion and 350 g squash, then cook for 7 minutes until the onion turns clear and the squash softens at the edges. You can add a splash of stock if the bottom starts to catch.

Step 2: Stir in the 2 tbsp harissa and 1 tsp cumin, and let them fry for 30 seconds until the paste darkens and you start to smell it turning toasty. This step wakes up the chile, so don’t skip it.

Step 3: Add the 350 g rice and stir for 2 minutes to coat every grain, then begin adding the warm 1.4 litres stock a ladleful at a time over 20 to 22 minutes. You want to keep the heat at a steady bubble and stir often so the rice gives up its starch.

Step 4: When the rice is tender but still has a little bite, stop adding liquid. You’re looking for a soft wave when you drag the spoon through, not a stiff pile. Take the pot off the heat.

Step 5: Fold in the rest of the butter, the 40 g Parmesan, and the 2 tsp lemon juice. You’ll need to taste before salting, because the harissa already carries a good amount. Serve hot with lemon wedges and a grind of black pepper.

Miso Butter Butternut Squash Risotto

White miso and butter make a deep, almost nutty base that hugs the squash. It’s a bit like the blue cheese version, but rounder and saltier rather than sharp.

Ingredients (makes 4 servings)

• Arborio rice: 350 g (1 3/4 cups)
• Butternut squash, peeled and cut into 1 cm dice: 350 g (3 cups)
• Vegetable stock, warm: 1.4 litres (6 cups)
• Yellow onion, finely chopped: 1 small
• Unsalted butter: 60 g (4 tbsp)
• White miso paste: 2 tbsp
• Parmesan, finely grated: 30 g (1/3 cup)
• Rice vinegar: 1 tsp
• Salt: to taste

Instructions

Step 1: Whisk the 2 tbsp miso into 250 ml (1 cup) of the warm stock until it dissolves, then set that mug aside. You don’t want to add miso directly to the hot pan, because it can turn grainy.

Step 2: Melt half the 60 g butter in a large pan over medium heat. Add the onion and 350 g squash with a small pinch of salt, then cook for 7 minutes until the squash loosens and the onion turns sweet and soft. You can pull the pan off the heat if the squash starts to scorch before the onion is ready.

Step 3: Stir in the 350 g rice and cook for 2 minutes, then start adding the plain warm stock a ladleful at a time. You’ll stir often for about 18 minutes, keeping the rice loose, before you begin adding the miso stock.

Step 4: Once the rice is nearly tender, pour in the miso stock in two additions, letting each one absorb before the next. The color deepens and the rice will smell like toasted butter; you want to stop cooking while it still falls from the spoon in a soft ribbon.

Step 5: Remove the pan from the heat and fold in the remaining butter, the 30 g Parmesan, and the 1 tsp rice vinegar. You’ll want to taste before adding extra salt, because the miso does a lot of the work. Serve in shallow bowls with a spoonful of the squash pieces sent to the top.

Brown Butter Sage Butternut Squash Risotto

Brown butter and sage are the pair that makes squash taste grown-up. The butter darkens until it smells nutty, and whole sage leaves turn crisp in the same pan.

Ingredients (makes 4 servings)

• Arborio rice: 350 g (1 3/4 cups)
• Butternut squash, peeled and cut into 1 cm cubes: 350 g (3 cups)
• Vegetable stock, warm: 1.4 litres (6 cups)
• Yellow onion, finely chopped: 1 small
• Unsalted butter: 70 g (5 tbsp)
• Fresh sage leaves: 16 leaves
• Parmesan, finely grated: 50 g (1/2 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Put 30 g (2 tbsp) of the butter in a large heavy pan over medium heat and let it melt. Add the 16 sage leaves and fry for 2 minutes, flipping once, until they darken and go crisp. You will hear the butter stop sputtering when they are close.

Step 2: Lift the sage onto a paper towel with a slotted spoon and leave the brown butter in the pan. Add half the remaining butter, the onion, and 350 g squash with a pinch of salt. Cook for 8 minutes until the squash softens and browns lightly at the edges, and you can smell the butter turning nutty.

Step 3: Stir in the 350 g rice and toast it for 2 minutes. Then start adding the warm stock one ladleful at a time over 20 to 25 minutes, stirring after each addition. You want the heat under the pot steady but not aggressive, so the rice cooks evenly.

Step 4: When the rice is creamy but each grain still has a little firmness, add the last butter and the 50 g Parmesan. Fold hard so the cheese and butter coat the rice, then take the pan off the heat. You’ll see the risotto turn glossy right away.

Step 5: Break half the crisp sage leaves over the pot and fold them through, then cover and let it sit for 2 minutes. You want the steam to finish the rice and soften the sage just enough for the next bite.

Step 6: Spoon the risotto into warm bowls and top with the remaining whole sage leaves. You get a crisp leaf in some bites and a soft one in others, which is exactly the point. Finish with black pepper and pass the Parmesan at the table.

Coconut Butternut Squash Risotto

Coconut milk gives the rice a bright, slightly sweet finish and keeps the whole pot feeling light. A little lime lifts the squash without weighing it down.

Ingredients (makes 6 servings)

• Arborio rice: 400 g (2 cups)
• Butternut squash, peeled and cut into 1 cm dice: 400 g (3 1/2 cups)
• Vegetable stock, warm: 1.2 litres (5 cups)
• Full-fat coconut milk: 400 ml (1 3/4 cups)
• Yellow onion, finely chopped: 1 medium
• Coconut oil or vegetable oil: 30 ml (2 tbsp)
• Garlic clove, minced: 1
• Lime juice: 1 tbsp
• Lime zest: 1 tsp
• Salt: to taste

Instructions

Step 1: Warm the stock and 400 ml coconut milk together in a pan over low heat. Stir once so the milk doesn’t separate, and keep the mixture just below a simmer while you work.

Step 2: Heat the 30 ml oil in a wide pot over medium heat. Add the onion and 400 g squash with a pinch of salt, then cook for 8 minutes until the onion is silky and the squash has softened around the edges. You’ll see little orange streaks start to color the oil.

Step 3: Add the minced garlic and 400 g rice, and stir for 2 minutes. The rice will turn milky and smell like lightly toasted coconut, which is your cue to add the first ladleful of the warm liquid.

Step 4: Ladle in the warm liquid one ladleful at a time over 22 to 25 minutes, stirring after each addition. The coconut stock absorbs a little slower than plain stock, so you want to wait until each pour has nearly vanished before adding the next.

Step 5: Once the rice is tender with a tiny bite, pull the pot off the heat and stir in the 1 tbsp lime juice and 1 tsp lime zest. You may find it needs more salt than you think, so taste and adjust, then serve in bowls with a spoonful of the saucy squash on top.

Crispy Butternut Squash Risotto Arancini

This is what you do with the last few cups of risotto. You chill the rice, stuff it with cheese, and fry the outside into a crisp shell while the middle stays molten.

Ingredients (makes 20 arancini, about 6 servings)

• Butternut squash risotto, cold: 900 g (2 lb)
• Mozzarella, cut into 20 small cubes: 100 g (3.5 oz)
• All-purpose flour: 60 g (1/2 cup)
• Eggs, beaten: 2 large
• Panko breadcrumbs: 150 g (1 1/2 cups)
• Vegetable oil, for frying: 500 ml (2 cups)
• Salt: to taste

Instructions

Step 1: Roll the 900 g cold risotto into 20 golf-ball sized balls on a lined tray. Press a mozzarella cube into the center of each and pinch the rice around it so the cheese is fully hidden. You want the balls tight, or they will split in the oil.

Step 2: Set up a small assembly line with the 60 g flour in one shallow bowl, the beaten eggs in another, and the 150 g panko in a third. Roll each ball in flour, tap off the extra, then coat in egg and finally in panko. You’ll find it easier to use one hand for flour and egg and the other for crumbs.

Step 3: Pour the 500 ml oil into a deep skillet and heat it to 180C (350F). If you don’t have a thermometer, drop in one crumb and watch for it to sizzle and rise without smoking.

Step 4: Fry the arancini in batches of 5 for 4 minutes, turning once, until the crust is deep golden. Don’t crowd the pot, because too many cool the oil and leave the centers undercooked. You’re aiming for a shell that shatters when you tap it.

Step 5: Lift the arancini onto paper towels with a slotted spoon and leave them for 2 minutes. They will be scorching inside, so you’ll want to warn your people. Serve warm with a bowl of extra warm squash puree or a simple tomato sauce for dipping.

The one thing to watch in every version is the stock ladlefuls. Keep the pot at a gentle bubble and wait for each addition to disappear before the next. That slow stirring is what makes the rice let go of its starch.

Pick the version that sounds like dinner tonight and trust the squash. It already brings the sweetness, so you just need enough salt, cheese, or acid to balance the pot.