Creamy Roasted Butternut Squash Risotto – Cozy, Restaurant-Style Risotto Made Without Wine

🎉 Introduction

Creamy Roasted Butternut Squash Risotto is the definition of cozy comfort food—rich, velvety, and deeply satisfying—made with simple, wholesome ingredients. Sweet roasted butternut squash melts into creamy Arborio rice, while garlic, onion, and fresh sage add warmth and depth. The result is a luxurious risotto that feels special enough for guests yet easy enough for a weeknight.

To keep this recipe aligned with clean, everyday cooking, it’s made without wine. Instead, we build flavor using broth and a touch of acidity, delivering the same balance and depth you expect—without alcohol. Finished with Parmesan and a swirl of cream or mascarpone, this risotto is smooth, comforting, and utterly crave-worthy.

🧰 Equipment Needed

• Large baking sheet
• Medium saucepan (for broth)
• Wide heavy-bottomed pan or Dutch oven
• Wooden spoon
• Knife
• Cutting board
• Measuring cups and spoons

🛒 Ingredients

Roasted Squash

• 1 medium butternut squash, peeled and diced (about 4 cups)
• 1 tablespoon olive oil
• Salt and black pepper, to taste

Risotto Base

• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 4 cups vegetable or chicken broth, kept warm
• 1 tablespoon lemon juice or apple cider vinegar (to replace wine)
• Fresh sage leaves, finely chopped (to taste)

Finish

• ¼ cup heavy cream or mascarpone cheese
• ½ cup Parmesan cheese, freshly grated
• Additional salt and black pepper, to taste

These ingredients create a risotto that’s creamy, gently sweet, savory, and perfectly balanced.

👩‍🍳 Directions

Roast the Butternut Squash

Step 1:
Preheat the oven to 425°F (220°C).

Step 2:
Place the diced butternut squash on a baking sheet. Drizzle with olive oil and season with salt and black pepper.

Step 3:
Toss to coat evenly and spread into a single layer.

Step 4:
Roast for 25–30 minutes, turning once halfway, until tender and lightly caramelized.

Step 5:
Remove from the oven and set aside.

Prepare the Risotto

Step 6:
In a medium saucepan, warm the broth over low heat. Keep it hot but not boiling.

Step 7:
Heat olive oil in a wide pan over medium heat.

Step 8:
Add the diced onion and cook for 4–5 minutes until soft and translucent.

Step 9:
Stir in the minced garlic and cook for 30 seconds until fragrant.

Step 10:
Add the Arborio rice and stir for 1–2 minutes, coating the grains in oil until slightly translucent at the edges.

Step 11:
Add the lemon juice or apple cider vinegar and stir to deglaze the pan.

Step 12:
Begin adding the warm broth, one ladle at a time, stirring constantly.

Step 13:
Allow each addition of broth to be mostly absorbed before adding the next.

Step 14:
Continue this process for 18–22 minutes, stirring often, until the rice is creamy and just tender.

Finish the Risotto

Step 15:
Stir in the roasted butternut squash and chopped sage.

Step 16:
Gently fold in the heavy cream or mascarpone cheese.

Step 17:
Add the grated Parmesan cheese and stir until fully melted and creamy.

Step 18:
Season with additional salt and black pepper to taste.

Step 19:
Remove from heat and let rest for 2–3 minutes before serving.

🍽️ Servings & Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Total Time: About 55 minutes

Perfect for cozy dinners, date nights, or special occasions.

🧊 Storage & Reheating

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days

Reheating:

• Reheat gently on the stovetop with a splash of broth
• Stir often to restore creaminess

🥄 Variations

• Extra creamy: Add more mascarpone at the end
• Herb-forward: Add fresh thyme with the sage
• Protein boost: Stir in cooked chicken at the end
• Dairy-light: Use less cheese and more broth
• Vegan: Use plant-based cream and dairy-free Parmesan-style alternative

Each variation keeps the risotto comforting, flexible, and elegant.

❓ 10 FAQs

1. Why no wine in this risotto?
   Broth and acidity provide balance without alcohol.
2. Is Arborio rice necessary?
   Yes, it creates the creamy texture.
3. Do I need to stir constantly?
   Frequent stirring is key for creaminess.
4. Can kids eat this?
   Yes, it’s mild and family-friendly.
5. Is this risotto healthy?
   Balanced and vegetable-forward.
6. Can I use frozen squash?
   Yes, roast it first for best flavor.
7. What makes risotto creamy without cream?
   The starch released from the rice.
8. Can I make it ahead?
   Best fresh, but reheats well.
9. Does it thicken as it cools?
   Yes, add broth when reheating.
10. What pairs well with this dish?
    Simple salads or roasted vegetables.

🏁 Conclusion

Creamy Roasted Butternut Squash Risotto is warm, elegant comfort food made accessible for everyday cooking—no wine needed. With sweet roasted squash, fragrant sage, and rich creaminess, this risotto delivers restaurant-quality results right at home.

Once you make it, it’s guaranteed to become a seasonal favorite.

Adam

Creamy Roasted Butternut Squash Risotto – Cozy, Restaurant-Style Risotto Made Without Wine

Creamy Roasted Butternut Squash Risotto is the definition of cozy comfort food—rich, velvety, and deeply satisfying—made with simple, wholesome ingredients. Sweet roasted butternut squash melts into creamy Arborio rice, while garlic, onion, and fresh sage add warmth and depth. The result is a luxurious risotto that feels special enough for guests yet easy enough for a weeknight. To keep this recipe aligned with clean, everyday cooking, it’s made without wine. Instead, we build flavor using broth and a touch of acidity, delivering the same balance and depth you expect—without alcohol. Finished with Parmesan and a swirl of cream or mascarpone, this risotto is smooth, comforting, and utterly crave-worthy.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

Roasted Squash

• 1 medium butternut squash peeled and diced (about 4 cups)
• 1 tablespoon olive oil
• Salt and black pepper to taste

Risotto Base

• 1 tablespoon olive oil
• 1 medium onion finely diced
• 2 garlic cloves minced
• 1 cup Arborio rice
• 4 cups vegetable or chicken broth kept warm
• 1 tablespoon lemon juice or apple cider vinegar to replace wine
• Fresh sage leaves finely chopped (to taste)

Finish

• ¼ cup heavy cream or mascarpone cheese
• ½ cup Parmesan cheese freshly grated
• Additional salt and black pepper to taste
• These ingredients create a risotto that’s creamy gently sweet, savory, and perfectly balanced.

Equipment

• Large baking sheet
• Medium saucepan (for broth)
• Wide heavy-bottomed pan or Dutch oven
• Wooden spoon
• Knife
• Cutting board
• Measuring cups and spoons

Method

 

1. Roast the Butternut Squash

Step 1:

1. Preheat the oven to 425°F (220°C).

Step 2:

1. Place the diced butternut squash on a baking sheet. Drizzle with olive oil and season with salt and black pepper.

Step 3:

1. Toss to coat evenly and spread into a single layer.

Step 4:

1. Roast for 25–30 minutes, turning once halfway, until tender and lightly caramelized.

Step 5:

1. Remove from the oven and set aside.
2. Prepare the Risotto

Step 6:

1. In a medium saucepan, warm the broth over low heat. Keep it hot but not boiling.

Step 7:

1. Heat olive oil in a wide pan over medium heat.

Step 8:

1. Add the diced onion and cook for 4–5 minutes until soft and translucent.

Step 9:

1. Stir in the minced garlic and cook for 30 seconds until fragrant.

Step 10:

1. Add the Arborio rice and stir for 1–2 minutes, coating the grains in oil until slightly translucent at the edges.

Step 11:

1. Add the lemon juice or apple cider vinegar and stir to deglaze the pan.

Step 12:

1. Begin adding the warm broth, one ladle at a time, stirring constantly.

Step 13:

1. Allow each addition of broth to be mostly absorbed before adding the next.

Step 14:

1. Continue this process for 18–22 minutes, stirring often, until the rice is creamy and just tender.
2. Finish the Risotto

Step 15:

1. Stir in the roasted butternut squash and chopped sage.

Step 16:

1. Gently fold in the heavy cream or mascarpone cheese.

Step 17:

1. Add the grated Parmesan cheese and stir until fully melted and creamy.

Step 18:

1. Season with additional salt and black pepper to taste.

Step 19:

1. Remove from heat and let rest for 2–3 minutes before serving.

Notes

🧊 Storage & Reheating

Storage:

Store leftovers in an airtight container in the refrigerator for up to 3 days

Reheating:

Reheat gently on the stovetop with a splash of broth

Stir often to restore creaminess

🥄 Variations

Extra creamy: Add more mascarpone at the end

Herb-forward: Add fresh thyme with the sage

Protein boost: Stir in cooked chicken at the end

Dairy-light: Use less cheese and more broth

Vegan: Use plant-based cream and dairy-free Parmesan-style alternative

Each variation keeps the risotto comforting, flexible, and elegant.

❓ 10 FAQs

Why no wine in this risotto?
Broth and acidity provide balance without alcohol.

Is Arborio rice necessary?
Yes, it creates the creamy texture.

Do I need to stir constantly?
Frequent stirring is key for creaminess.

Can kids eat this?
Yes, it’s mild and family-friendly.

Is this risotto healthy?
Balanced and vegetable-forward.

Can I use frozen squash?
Yes, roast it first for best flavor.

What makes risotto creamy without cream?
The starch released from the rice.

Can I make it ahead?
Best fresh, but reheats well.

Does it thicken as it cools?
Yes, add broth when reheating.

What pairs well with this dish?
Simple salads or roasted vegetables.

🏁 Conclusion

Creamy Roasted Butternut Squash Risotto is warm, elegant comfort food made accessible for everyday cooking—no wine needed. With sweet roasted squash, fragrant sage, and rich creaminess, this risotto delivers restaurant-quality results right at home.

Once you make it, it’s guaranteed to become a seasonal favorite.