Winter Squash Risotto Parmesan (Printable)

Creamy risotto with sweet winter squash and Parmesan, ideal for a cozy vegetarian main course.

# What You'll Need:

→ Vegetables

01 - 2 cups winter squash (butternut or acorn), peeled and diced
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Grains

04 - 1½ cups Arborio rice

→ Liquids

05 - 5 cups vegetable broth, kept warm
06 - ½ cup dry white wine

→ Dairy

07 - 3 tbsp unsalted butter, divided
08 - ½ cup freshly grated Parmesan cheese

→ Seasonings

09 - 2 tbsp olive oil
10 - ½ tsp salt, plus more to taste
11 - ¼ tsp black pepper
12 - Fresh thyme leaves, for garnish (optional)

# How to Make It:

01 - Heat olive oil and 1 tablespoon butter in a large heavy-bottomed saucepan over medium heat. Add onion and cook until translucent, about 3 to 4 minutes. Stir in garlic and cook for 30 seconds.
02 - Add diced winter squash and cook, stirring occasionally, until slightly softened, approximately 5 to 6 minutes.
03 - Stir in Arborio rice and cook for 1 to 2 minutes until grains are lightly toasted and opaque.
04 - Pour in the dry white wine and stir until mostly absorbed.
05 - Add one ladle of warm vegetable broth at a time, stirring frequently and allowing liquid to absorb before adding more. Continue gradually adding broth and stirring for 20 to 25 minutes until rice is creamy, al dente, and squash is tender.
06 - Remove from heat. Stir in remaining 2 tablespoons butter and grated Parmesan cheese. Season with salt and black pepper to taste.
07 - Plate immediately and garnish with fresh thyme leaves if desired.

# Expert Advice:

01 -
  • The squash breaks down into creamy pockets of sweetness that contrast beautifully with the savory Parmesan.
  • It feels like restaurant-quality comfort food but comes together in under an hour with nothing fancy required.
02 -
  • Don't walk away from risotto while it's cooking—it needs your attention and constant stirring, which is actually the whole point of making it.
  • If your risotto looks too thick at the end, a splash of warm broth or hot water stirred in will loosen it back up.
03 -
  • Keep your broth in a separate pot on low heat the entire time—cold broth stalls the cooking process and breaks the rhythm you're building with the rice.
  • If you don't have a ladle, a measuring cup works fine; the point is consistency, not perfection, and risotto forgives small mistakes if you stay present.

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