Creamy Roasted Butternut Squash and Feta Risotto

Meta Description: Discover the secret to a perfectly creamy roasted butternut squash and feta risotto. This step-by-step recipe is easy to follow and filled with cozy, vibrant flavors you’ll want to make again and again.

My first real taste of risotto was a bit of an accident. I was a young cook, just starting to find my way around the kitchen, and I’d been challenged by a friend to make something other than my usual weeknight pasta. I wanted to impress them, but I was also a little intimidated by the idea of making something so classic and seemingly complicated. I pictured chefs in crisp white jackets meticulously stirring giant pots. My friend suggested a creamy risotto with roasted butternut squash, telling me it was a perfect fall dish. I was skeptical. All I could imagine was endless stirring and a high chance of a gloopy, flavorless mess. But I took the plunge, and after a few tries (and a lot of patience), I finally nailed it. The aroma of the nutty squash mingling with the savory parmesan and salty feta was incredible. It was a revelation—a dish that was both comforting and elegant. That experience taught me that great food doesn’t have to be intimidating. It just needs a little care and a lot of good ingredients. This roasted butternut squash risotto recipe is the result of that journey, perfected over countless fall dinners. It’s a dish that feels like a warm hug on a crisp evening and one that will truly impress anyone you serve it to, even if that person is just you!

🌟 Why This Risotto is a Game-Changer

Forget everything you think you know about making risotto. This isn’t about being a master chef; it’s about a simple technique that yields incredible results. The secret to this recipe’s success lies in roasting the butternut squash first. Roasting brings out its natural sweetness and gives it a deep, caramelized flavor that you just can’t get from boiling or steaming. This simple step elevates the entire dish, making the roasted butternut squash and feta risotto incredibly flavorful and complex. The combination of sweet squash, salty feta, and savory parmesan creates a perfect balance of flavors. The feta, a brilliant addition to classic risotto, melts slightly and adds a tangy, briny pop that cuts through the richness.

Beyond the flavor, this risotto is a fantastic one-pot meal that uses simple, fresh ingredients. It’s a testament to how humble ingredients can create something truly special. The process is meditative, too. There’s something wonderfully therapeutic about slowly stirring the rice, watching it transform from tiny grains into a luscious, creamy dish. It’s the kind of recipe you’ll find yourself turning to when you want to create something comforting and satisfying without a lot of fuss.

✅ Ingredients

This recipe calls for a handful of fresh ingredients, most of which you probably already have in your pantry. We’ll be using fresh herbs and quality vegetables to get the best flavor.

For the Roasted Butternut Squash:

• 1 medium butternut squash, peeled, seeded, and cubed (about 3 pounds)
• 2 tbsp olive oil
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped
• Salt and black pepper to taste

For the Risotto:

• 6 cups vegetable or chicken broth, low sodium
• 3 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
• ½ cup freshly grated Parmesan cheese
• 1 cup crumbled feta cheese
• 2 tbsp fresh sage, chopped
• Pinch of nutmeg (optional, but highly recommended)
• Salt and pepper to taste

For Garnish:

• Extra feta and fresh sage leaves for topping

⏰ Total Time

• Prep time: 20 minutes
• Cook time: 45 minutes
• Total time: 65 minutes

🍽️ Step-by-Step Instructions

Follow these simple steps to make a creamy, irresistible roasted butternut squash and feta risotto. Remember, the key is to be patient and add the liquid slowly.

1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash with olive oil, rosemary, thyme, salt, and pepper. Spread it in a single layer and roast for 25-30 minutes, or until the squash is tender and caramelized at the edges. Once roasted, set aside about a third of the squash to be stirred in at the end. Mash the remaining roasted squash with a fork until it forms a chunky purée. This will become the creamy base of your risotto.
2. Prepare the Broth: In a medium saucepan, bring the broth to a gentle simmer. Keep it on low heat throughout the cooking process. A warm broth is essential for making a smooth risotto. If you add cold broth, it will shock the rice and stop the cooking process.
3. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for 5-7 minutes, until it’s soft and translucent. Add the minced garlic and cook for another minute until fragrant.
4. Toast the Rice: Add the Arborio rice to the pot and stir constantly for 2-3 minutes. This step, known as toasting the rice, is crucial. It helps to seal the outer part of the rice grains, allowing them to absorb the liquid without becoming mushy. You’ll know it’s ready when the edges of the grains become slightly translucent.
5. Deglaze with Wine: Pour in the white wine. Stir continuously until the wine has been completely absorbed by the rice. This adds a layer of acidity and complexity to the flavor.
6. Add the Broth: Now for the fun part! Add about 1 cup of the warm broth to the rice. Stir constantly until the liquid is almost completely absorbed. Once the bottom of the pot is almost dry, add another cup of broth. Continue this process, adding one cup at a time, until the rice is creamy and cooked to al dente perfection. This should take about 20-25 minutes. The constant stirring is what releases the starches from the rice, creating that signature creamy texture.
7. Finish the Risotto: Once the rice is perfectly cooked, remove the pot from the heat. Stir in the mashed butternut squash, the remaining 1 tablespoon of butter, Parmesan cheese, and chopped sage. Gently fold in the crumbled feta and the reserved roasted squash cubes. Season with salt, pepper, and a pinch of nutmeg to taste. The nutmeg adds a warm, subtle flavor that really complements the squash.
8. Serve: Divide the risotto among bowls. Garnish with a little extra feta and some fresh sage leaves. Serve immediately. Enjoy every single bite of this creamy, delicious masterpiece!

👩‍🍳 Recipe Variations

This recipe is incredibly versatile. Here are a few ways to switch things up and make it your own.

• Add Protein: For a heartier meal, you can stir in cooked protein like seared chicken, roasted sausage, or even crispy bacon bits at the end. For a vegetarian option, roasted chickpeas or sautéed mushrooms work beautifully.
• Different Veggies: Swap out the butternut squash for other roasted vegetables like sweet potatoes, acorn squash, or even roasted carrots. The same technique of roasting first will work for any of these.
• Herb Swap: Don’t have fresh rosemary and thyme? No problem. Try using fresh oregano or parsley. For a warm, nutty flavor, use dried sage.
• Cheese Please: While the feta and parmesan combination is heavenly, you can experiment with other cheeses. A creamy goat cheese would add a similar tang, or for a sharper flavor, try some crumbled Gorgonzola.

🍷 Pairing and Serving Suggestions

This risotto is fantastic on its own, but it pairs wonderfully with a few simple additions.

• Wine Pairing: A crisp, unoaked white wine like a Sauvignon Blanc or a light Pinot Grigio is perfect. The acidity of the wine cuts through the richness of the risotto. If you prefer red, a light-bodied Pinot Noir would also be a great choice.
• Side Salad: A simple, crisp side salad with a lemon vinaigrette would provide a refreshing contrast to the creamy risotto.
• Bread: Crusty bread is always a good idea for soaking up any leftover creamy goodness in the bowl.
• Garnish: A drizzle of high-quality extra virgin olive oil or a sprinkle of toasted pumpkin seeds would add a beautiful finishing touch and a bit of crunch.

❓ Frequently Asked Questions

• Why is my risotto not creamy? The secret to creamy risotto is twofold: constant stirring and using warm broth. Stirring helps release the starches from the rice, creating a creamy texture, while warm broth ensures the rice cooks evenly without seizing up. If you’re rushing and dumping in all the liquid at once, you’ll end up with soupy rice, not a creamy risotto. Trust the process!
• What kind of rice should I use? Arborio rice is the gold standard for risotto because of its high starch content. Carnaroli or Vialone Nano are also great options if you can find them. Avoid using long-grain rice like basmati or jasmine, as they won’t give you the desired creamy texture.
• Can I make this ahead of time? Risotto is best enjoyed fresh, as soon as it’s made. As it cools, the rice continues to absorb liquid, and the texture can become thick and clumpy. However, you can prepare the roasted squash and chop your vegetables ahead of time to save on prep. If you have leftovers, you can reheat them gently on the stove with a splash of broth. Leftover risotto also makes a fantastic base for crispy arancini (fried risotto balls)!
• Is this recipe vegetarian? Yes, as long as you use vegetable broth, this recipe is completely vegetarian.

✅ Nutritional Information

• Calories: 450 kcal
• Protein: 14g
• Fat: 20g
• Saturated Fat: 10g
• Carbohydrates: 55g
• Fiber: 5g
• Sugar: 8g
• Sodium: 750mg
• Cholesterol: 35mg

Note: Nutritional values are estimates and may vary based on specific ingredients and brands used.

Conclusion

Making risotto might seem like a complex culinary feat, but this roasted butternut squash and feta risotto proves that it’s a completely approachable and rewarding process. It’s a dish that warms you from the inside out, filled with the rich, earthy flavors of autumn and the bright, tangy notes of feta cheese. From the simple act of roasting the squash to the meditative rhythm of stirring the rice, this recipe invites you to slow down and enjoy the journey.

I hope you give this recipe a try and find as much joy in making it as I do. It’s a perfect dish for a cozy dinner at home or a special occasion with loved ones. Once you taste that first creamy, flavorful bite, you’ll understand why it has become a staple in my kitchen. I would absolutely love to hear how your risotto turned out! Share your experiences in the comments below and let me know if you added any of your own creative twists. Happy cooking! 😋