Rice & Bowls • Winter Comfort

Butternut Squash Risotto

Name: Butternut Squash Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 5 cups low-sodium chicken or vegetable broth; 2 Tbsp olive oil; 4 slices bacon, chopped; 1 small onion, finely chopped; 3 cups 1/2-inch butternut squash cubes (about 12 oz); 1 1/2 cups arborio rice; 1/2 cup dry white wine or extra broth; 1/3 cup grated Parmesan, plus more to serve; 2 Tbsp chopped fresh sage

Creamy arborio risotto with sweet butternut squash, crisp bacon, and fresh sage for a cold-weather bowl.

Updated: Nov 9, 2026

⏱ 50 mintotal

4servings

480 kcalper serving

Mediumlevel

Jump to recipe ↓

Why you'll like it

Ready in about 50 min.
Serves 4 — easy to halve or double.
Medium level — everyday equipment only.
Stays juicy when cooked to 165°F (74°C).
Storage, freezing and reheating covered below.

This Butternut Squash Risotto recipe takes 50 minutes and makes 4 servings. Risotto is a cold-weather bowl of short-grain rice cooked slowly in broth until the grains are tender under a creamy starch coating, and this version adds sweet butternut squash, crisp bacon, and fresh sage.

Food safety: do not wash raw chicken — it spreads bacteria around the sink. Pat dry, avoid cross-contact with ready-to-eat food, and cook to 165°F (74°C) internal temperature.

Helpful guides

Instructions

Step 1

Warm the broth in a saucepan and hold it at a bare simmer. Adding cold liquid stalls the cooking and makes the rice gluey instead of creamy.

Step 2

Cook the bacon in a wide heavy pot over medium heat until crisp, about 6 minutes, then transfer it to a plate and leave 1 tablespoon of fat with the olive oil. Cook the onion 5 minutes, then add the squash and cook 8 minutes until the edges soften.

Step 3

Stir in the rice and cook 2 minutes until the grains look translucent at the edges, then pour in the wine and stir until it is absorbed. Toasting the rice firms the grains so they stay separate under the creamy surface.

Step 4

Add the hot broth one ladle at a time, stirring often and waiting until each addition is nearly absorbed, 18 to 22 minutes, until the rice is tender with a slight bite. Stirring every 30 seconds is enough in a wide pot.

Step 5

Take the pot off the heat and stir in the Parmesan, bacon, sage, salt, and pepper. A final vigorous stir releases starch, then rest 2 minutes so the risotto settles before serving.

Step 6

Spoon into warm bowls and top with extra Parmesan and a grind of pepper. Risotto should spread slowly on the plate; loosen it with warm broth if it stands up stiffly.

Troubleshooting — fixes, not repeats

If the risotto stiffens before serving, loosen it with a splash of warm broth, because chilled or over-rested rice tightens quickly.
If the squash breaks down too far, roast the cubes separately at 400 degrees F for 25 minutes and fold half in at the end for visible pieces.
If it tastes flat, check the salt after the Parmesan goes in; cold risotto needs more salt than most cooks expect.
Use a wide, heavy pot rather than a narrow one, since a crowded pot traps steam and cooks the rice unevenly.

Make it your way

Serving with rice or naan: A pressure cooker version cooks the rice, squash, and 4 cups broth for 6 minutes on high pressure, then stirs in the Parmesan and bacon after a quick release.
For a vegetarian version, skip the bacon, use vegetable broth, and crisp 1 cup sliced mushrooms in olive oil for the same savory depth.
Roasted squash cubes tossed with sage can replace the pan-cooked squash, which adds 15 minutes of oven time but gives firmer pieces.
Leftovers become arancini: chill the risotto, roll it around mozzarella, and fry until crisp.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Cool leftovers within 2 hours, refrigerate in a sealed container up to 3 days, and reheat with 2 tablespoons broth per cup over low heat, stirring to loosen.

Reheat to 165 degrees F.

FAQ

Can I use a different rice?
Long-grain rice will not release enough starch to make risotto creamy. Use arborio, carnaroli, or vialone nano, and short-grain sushi rice works in a pinch with a slightly stickier result.

Do I have to stir constantly?
No. Stirring every 30 seconds in a wide pot releases plenty of starch. Constant stirring speeds the process but is not required for a creamy result.

Can I make it dairy-free?
Yes. Use olive oil throughout, skip the Parmesan or use a dairy-free hard cheese, and finish with 1 teaspoon lemon zest so the dish still tastes bright and rich.