Butternut Parmesan Risotto

Does an item in your kitchen ever motivate you to find something to cook with it? For me- it was my beautiful new Le Creuset dutch oven that I got for a wedding gift last year. I was constantly on the search for recipes that I could make in it because it was just so darn pretty and fancy and grown up you know? I made lots of soups and stews last fall, and also this delicious risotto which is full of fall flavors. I knew this was the year to share the recipe with you all as its so delicious and (in my opinion) fun to make.


The butternut squash gives this dish such an unexpected creamy texture which makes it the perfect seasonal side dish, (or main course for me with a side of roasted veggies!) Making risotto requires lots of stirring, but I love the therapeutic feeling of stirring away and watching cooking magic happen right in front of me. (Usually while listening to my Sara Bareleis Pandora station.) Grated parmesan cheese is the perfect finishing touch and the end result is one of my favorite fall dishes, one that I will be making as long as I still have my fancy dutch oven to get me excited about it!! :)

Butternut Parmesan Rissoto

Yield: 8 servings


  • 1 small butternut squash
  • 4 tablespoons butter
  • 1 onion, minced
  • 2 cups Arborio rice
  • 2/3 cup dry white wine
  • 5 cups chicken or vegetable broth
  • 1/2 cup grated Parmesan cheese
  • salt and ground black pepper to taste


For the squash:

  1. Preheat oven to 425F. Cut the squash in half length-wise and place face down on a foil-lined cookie sheet. Roast for 60 minutes, or until squash is soft.
  2. Scoop the inside of the squash out and puree with an immersion blender, food processor or regular blender until smooth and creamy. (you want about 2 cups total.) Set aside

For the Risotto:

  1. Melt the butter in a large saucepan over medium-high heat. Add the onion and cook for 5-8 minutes, or until the onions are soft and translucent. Add the rice, and cook, stirring frequently for 5 minutes more, or until the onions begin to brown on the edges.
  2. Pour in the wine and stir constantly, until it has evaporated. Add in 1/3 of the broth and reduce heat to medium. Cook and stir until all the broth has been absorbed by the rice. Add half of the remaining broth, and continue stirring until it has been absorbed. Finally, pour in the remaining broth, and continue stirring until risotto is thick and all the liquid has been worked in.
  3. Stir in the squash, and the parmesan cheese until smooth and creamy. Add salt and pepper to taste.


Recipe adapted from: All Recipes

Nutrition Information:
Yield: 8 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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  1. Oh yum, I love making risotto! I’ve been making a different one each week with whatever I have in the fridge :) This week I happen to have some roasted squash… Kismet!

  2. Yes! I totally did the same thing with my Le Creuset dutch oven-I made Momofuku Ramen in it and felt I did it proud.

    This risotto sounds AMAZING and I am totally a judger of risotto because it’s my favorite. This sounds like creamy delicious fall in one bite. Love!

  3. I love a good risotto and the color on this baby is gorgeous! I love the idea of making use of the creaminess of butternut squash – awfully seasonal, too, which I love! Beautiful photos.

  4. If I had a Le Creuset dutch oven, I would probably never stop cooking from it. Ever. I haven’t made risotto in way too long. I think I need some stirring therapy!

  5. Haha, yes, I totally look for excuses to use my dutch oven – it’s the best! Though that said I despise washing it, it’s so heavy… :) I would totally deal with it though for this risotto. I am obsessed with all things butternut squash, and the color of this risotto is gorgeous!

  6. I just finished this…well, almost this. I discovered that what I thought was the back of a bag of risotto was actually brown basmati. So I used an additional cup of vegetable broth (made with Better Than Bullion) and used steel cut oats. Making it whole grain, methinks. Does anyone know if this can be frozen?

  7. This sounds wonderful but I’m always mystified by why people think you need to stir risotto. Italians do not stir it, at least, not until the end when they mix in the Parmesan and make it glisten. Unfortunately, stirring it while cooking breaks up the starch and makes it to starchy. All you need to do is add the liquid and let it cook untouched at a low temperature until it is done. So simple!

  8. This is one of the best recipes I have ever made…simply delicious! Thanks for posting ☺️

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