Chef Antonio Ricci - Italian Cuisine Expert
👨‍🍳 Risotto Master

Recipe by Mitchell

🎓 Culinary School Graduate ⏰ Restaurant Owner 🍽️ Farm-to-Table Advocate

❤️ My Recipe Story

"Growing up, risotto was a Sunday staple in my family. When fall arrived, my nonna would incorporate the sweet pumpkins from our garden. This recipe is my tribute to her, using roasted butternut squash to create a creamy, comforting dish that always feels like home."

Antonio specializes in authentic Italian cooking with a modern twist, focusing on fresh, seasonal ingredients and traditional techniques.

View All Mitchell's Recipes →
A bowl of creamy butternut squash risotto topped with roasted squash cubes, cheese, and thyme

The Key to Creamy Risotto

The secret to a perfectly creamy risotto lies in the rice and the stirring. You must use a short-grain, starchy rice like Arborio or Carnaroli. As you stir the rice while slowly adding hot broth, the starch is released, creating that signature velvety sauce without needing heavy cream.

Patience is a virtue here. Don't rush adding the broth. Waiting for each ladleful to be absorbed ensures the rice cooks evenly and develops the right texture—tender but with a slight bite in the center (al dente).

💡 Professional Tip

Keep your broth hot in a separate saucepan while you cook the risotto. Adding cold broth will drop the temperature of the rice and interrupt the cooking process, leading to a gummy texture.

Frequently Asked Questions

No, the wine adds a nice acidity that balances the richness, but you can omit it. Just start adding the hot broth directly after toasting the rice, or use a squeeze of lemon juice at the end.

Yes. Use vegetable broth, substitute the butter with a high-quality vegan butter alternative or olive oil, and use a vegan Parmesan-style cheese or nutritional yeast for the cheesy flavor.

Absolutely. You can roast the squash cubes up to 2 days in advance and store them in the refrigerator. Just bring them to room temperature or warm them slightly before adding to the finished risotto.

Any large, wide, heavy-bottomed pot or deep sauté pan will work. You want enough surface area for even cooking and evaporation.

If the rice is still crunchy, it hasn't cooked long enough or didn't get enough liquid. Add another ladle of hot broth or water and continue cooking and stirring for a few more minutes.

Mushy risotto is usually overcooked or was stirred too vigorously. Stop cooking as soon as the rice is al dente. The residual heat will continue to soften it slightly as you stir in the cheese and butter.

Roasted sweet potato, pumpkin, or acorn squash are excellent substitutes that offer a similar sweetness and texture.

Risotto is best served immediately as it thickens considerably when cooling. To reheat, add a splash of broth or water to the rice in a saucepan over low heat, stirring gently until creamy again.

Recipe Troubleshooting Guide

✅

Rice isn't creaming

Problem: Risotto looks watery instead of creamy

Solution: You might not be stirring enough to release the starch. Increase stirring frequency. Also, ensure you finish with butter and cheese off the heat, emphasizing the "mantecatura" step.

✅

Running out of broth

Problem: Rice is still hard but broth is gone

Solution: Don't panic. Just heat up some water or more stock and continue the process until the rice is cooked. The exact amount of liquid needed can vary.

✅

Bland Flavor

Problem: Finished dish tastes flat

Prevention: Risotto needs adequate salt. Taste and season generously at the end. A squeeze of lemon juice or more Parmesan can also brighten the flavors.

✅

Burnt Onions/Garlic

Problem: Black bits in the risotto base

Recovery: Cook the aromatics on medium-low heat and watch them closely. If they burn, start over, as the bitter taste will permeate the entire dish.

✅

Squash is Mushy

Problem: Roasted squash is falling apart

Prevention: You may have overcooked it in the oven. Next time, check it earlier. It should be tender but still hold its cubed shape. Only stir half into the risotto gently; save the rest for topping.

✅

Flavor Balance

Too Sweet: Add more Parmesan cheese or salt to counteract the squash sweetness

Too Salty: Add a squeeze of lemon juice or a splash of unsalted broth

Bland: Add a pinch of nutmeg, more fresh thyme, or finish with brown butter

Raw ingredients for butternut squash risotto including a squash, Arborio rice, broth, parmesan, butter, and thyme on a marble counter

Ingredient Notes

Arborio rice is the most common choice for risotto and yields a lovely creamy texture. For an even superior result, look for Carnaroli or Vialone Nano rice if available at specialty stores.

Fresh thyme is highly recommended over dried for this recipe. Its earthy, slightly floral notes pair beautifully with the sweet squash. Use real Parmigiano-Reggiano cheese and grate it yourself for the best flavor and melting capability.

Essential Ingredient Notes

  • Butternut Squash: Look for a squash with a matte skin and a heavy feel for its size. A longer neck is easier to peel and cube uniformly.
  • Broth: Use a high-quality vegetable or chicken broth. Since it's a main component, a good broth makes a huge difference in the final flavor.
  • Brown Butter (Optional): For an extra gourmet touch, cook the finishing butter in a small skillet until it turns golden brown and smells nutty before drizzling over the finished dish.
A pot of creamy risotto being stirred with a wooden spoon, with roasted squash and thyme ready to be added

Serving Suggestions

This risotto is a substantial meal on its own, perfect for a cozy vegetarian dinner. To round out the meal, serve it with a simple crisp green salad with a sharp vinaigrette to cut through the richness.

It also pairs wonderfully as a side dish alongside roasted chicken, seared scallops, or pork tenderloin. A glass of oaked Chardonnay or a light Pinot Noir complements the flavors nicely.

Mantecatura

This is the final, crucial step in making risotto. It involves removing the pot from the heat and vigorously stirring in the cold butter and cheese. This emulsifies the fats with the starch to create the ultimate creamy, glossy texture.

Creamy Butternut Squash Risotto with Brown Butter and Thyme

Prep 20 min
Cook 35 min
Serves 4 servings
Level Intermediate

📋 Ingredients

The Base

  • 1 medium butternut squash
    Peeled and cubed
  • 1.5 cups Arborio rice
    Short-grain Italian rice
  • 5-6 cups hot broth
    Vegetable or chicken
  • 1/2 cup white wine
    Dry, like Pinot Grigio
  • 1 small onion
    Finely diced
  • 2 cloves garlic
    Minced

Flavor & Finish

  • 1/2 cup Parmesan cheese
    Freshly grated
  • 3 tbsp unsalted butter
    Cold, cubed
  • 1 tbsp fresh thyme
    Leaves only
  • Olive oil
    For roasting and sautéing
  • Salt and pepper
    To taste

Instructions

  1. Roast the Squash

    Preheat oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Roast for 20-25 minutes, tossing halfway through, until tender and caramelized. Set aside.

  2. Sauté Aromatics

    While squash roasts, bring the broth to a simmer in a saucepan and keep warm. In a large pot or Dutch oven, heat remaining 1 tablespoon oil over medium heat. Add onion and cook until soft (5 min). Add garlic and cook for 1 minute.

  3. Toast Rice and Deglaze

    Add Arborio rice to the pot and stir to coat with oil. Toast for 2-3 minutes until edges are translucent. Pour in the white wine and stir constantly until fully absorbed.

  4. Cook Risotto

    Add hot broth one ladle at a time, stirring frequently. Wait until liquid is almost absorbed before adding more. Continue for 20-25 minutes until rice is creamy and al dente.

  5. Finish and Serve

    Remove from heat. Vigorously stir in butter, Parmesan, fresh thyme, and half the roasted squash. Season with salt, pepper, and optional nutmeg. Serve immediately topped with remaining squash, extra cheese, and thyme sprigs.

Recipe Notes & Tips

Shortcut Tip

Buy pre-cut butternut squash cubes from the grocery store to save significant prep time on peeling and chopping.

Flavor Boost

For an even richer flavor, brown the butter in a separate small skillet before stirring it into the finished risotto.

Consistency

Perfect risotto should flow slowly from a spoon (all'onda). If it's too stiff at the end, stir in a splash more hot broth before serving.