Roasted Garlic and Butternut Squash Risotto – Easy Recipe

Let me tell you, there’s nothing quite like the cozy aroma of roasted garlic and sweet butternut squash wafting through your kitchen. Every time I make this dish, it’s like a warm hug on a plate. The creamy texture, the blend of savoury and sweet flavours—it’s just magic. I still remember the first time I tried making this risotto. I was nervous about getting it right, but it’s easier than you might think. And once you get the hang of it, you’ll be making it on repeat.

In this post, I’m walking you through how I make my roasted garlic and butternut squash risotto. It’s one of those recipes that feels fancy enough for a dinner party but comforting enough for a quiet night at home. Whether cooking for someone special or treating yourself (because you deserve it), this dish is a winner. Let’s dive in!

Ingredients Needed for Roasted Garlic and Butternut Squash Risotto

Here’s what you’ll need to make this creamy, dreamy risotto:

• Arborio rice is the secret to that luscious, creamy texture you’ll love. No shortcuts here—Arborio is the way to go.
• Butternut squash: Roasting it makes it sweet and caramelized, and it pairs perfectly with the garlic.
• Roasted garlic: Trust me, this takes the flavour to the next level.
• Vegetable stock: You’ll need this to cook the rice, which adds flavour. I always keep some warm on the stove while I’m making risotto.
• White wine: This gives the dish a subtle tang and depth. You can skip it if you don’t cook with wine, but it’s worth adding.
• Parmesan cheese (or vegan alternative): For that creamy, cheesy finish. If you’re keeping it vegan, nutritional yeast is a great option.
• Olive oil: You’ll use it for roasting and sautéing. Go for a good-quality one if you can.
• Onion: Adds a sweet, savoury base to the risotto.
• Fresh thyme: I’m a big fan of thyme. It’s subtle but makes a big difference.
• Salt and black pepper: To season everything just right.

How to Prepare Roasted Garlic and Butternut Squash Risotto

Let’s start with the stars of the dish—the roasted garlic and butternut squash. These two ingredients are what make this risotto so special.

Step 1: Roast the butternut squash

• Preheat your oven to 400°F (200°C).
• Cut off the skin of the butternut squash and chop it into small bite-sized cubes. I like to make them bite-sized so they’re easy to eat.
• Lay the squash cubes out on a baking sheet covered with parchment paper. Pour olive oil over the top, add a pinch of salt and pepper, and toss it until everything is evenly coated.
• Roast for about 20-25 minutes or until they’re tender and starting to caramelize. I always sneak a few pieces off the tray—they’re so good.

Step 2: Roast the garlic

• Take a whole garlic bulb, cut off the top to expose the cloves, and drizzle it with olive oil.
• Wrap it in foil and pop it in the oven alongside the squash. Roast for 25-30 minutes until the cloves are soft and golden brown.
• Once it’s cool enough to handle, squeeze the roasted garlic paste out of the cloves. It’s like garlic butter—so rich and flavorful.

Step 3: Blend or mash

• Take half of the roasted squash and blend it into a smooth puree. This step is what gives the risotto that velvety texture.
• Leave the remaining squash cubes intact for some texture. Trust me, the combination is amazing.

Cooking the Perfect Risotto

Making risotto might seem intimidating, but I promise it’s not. You just need a little patience and some stirring. Here’s how I do it:

Step 1: Sauté the base

• Heat a good splash of olive oil in a large pan over medium heat. Add a finely diced onion and sauté until it’s soft and translucent. This is where the magic starts.
• Stir in a spoonful of that roasted garlic paste. The smell at this point? Heavenly.

Step 2: Toast the rice

• Add the Arborio rice to the pan and toast it for a minute or two, stirring constantly. This step makes the rice extra flavorful.

Step 3: Deglaze with wine

Add a splash of white wine and stir gently until it’s almost soaked up. This step gives the risotto a subtle tang that’s so good.

Step 4: Gradually add stock

• Keep your vegetable stock warm on the stove.
• Add it to the rice one ladle at a time, stirring frequently. The key here is patience—let the stock absorb before adding more.
• Repeat this for about 20 minutes or until the rice is tender but still has a bit of bite.

Combining Ingredients for the Final Dish

Now comes the fun part—bringing it all together.

Step 1: Add the roasted squash puree

Stir the squash puree into the risotto. It’ll turn this beautiful golden orange and get so creamy.

Step 2: Mix in roasted garlic

Add the roasted garlic paste to taste. I like to go heavy on this because the flavour is just incredible.

Step 3: Incorporate additional elements

• For that creamy, cheesy finish, stir in some grated Parmesan cheese (or your vegan alternative).
• Season with salt, pepper, and fresh thyme. Taste and adjust as needed.

Step 4: Garnish and serve

• Top the risotto with the reserved roasted squash cubes.
• Drizzle with a little olive oil and sprinkle with fresh thyme or parsley. Presentation matters, right?

Serving Suggestions and Variations

Here’s how I like to serve this risotto and some fun ways to switch it up:

• Pair it with A crisp side salad or roasted veggies like asparagus or Brussels sprouts.
• Wine pairing: A Chardonnay or Sauvignon Blanc complements the flavours.
• For extra crunch, Sprinkle some toasted pine nuts or walnuts on top. It’s a game-changer.
• Make it heartier: Add roasted chickpeas or crispy tofu for some protein.
• Switch it up: Use sweet potatoes or pumpkin instead of butternut squash. You’ll get a slightly different flavour, but it’s just as delicious.

FAQ Section About Roasted Garlic and Butternut Squash Risotto

Is it possible to use a different variety of rice for risotto?

Arborio is my go-to, but Carnaroli or Vialone Nano works, too. The key is to use starchy rice to get that creamy texture.

How can I tell when the risotto is fully cooked?

Taste it! The rice should be tender but have a slight bite in the centre. And the texture should be creamy, not soupy.

Can I make this risotto ahead of time?

You can, but it’s best fresh. If you make it ahead, reheat it gently with a splash of stock to return the creaminess.

How can I make this dish vegan?

Swap the Parmesan for nutritional yeast or your favourite vegan cheese. It’s an easy tweak.

What are some good garnishes for this dish?

Fresh thyme, parsley, toasted nuts, or a drizzle of olive oil—all great options to make it look (and taste) amazing.

Conclusion Roasted Garlic and Butternut Squash Risotto

If you’ve made it this far, you’re ready to tackle roasted garlic and butternut squash risotto! It’s one of those dishes that feels like a special treat but is pretty simple. I hope you try it because it’s truly one of my favourites.

When you make it, I’d love to hear how it turned out! Share your results in the comments or tag me on social media to see your creations. Trust me, once you try this recipe, it’ll become a regular in your rotation. Happy cooking!