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You are here: Home / Recipes / Side Dishes / Lemon Risotto with Roasted Butternut Squash

Lemon Risotto with Roasted Butternut Squash

Published September 11, 2024 by Lauren Vavala Harris

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Overhead view of a bowl of lemon risotto with roasted butternut squash mixed in and on top of it with butternut squash and lemons around it and text overlay.
Close up of lemon risotto with roasted butternt squash with text overlay.
A forkful of lemon risotto with a cube of roasted butternut squash on it being held up in front of the bowl with text overlay.
Overhead view of a bowl of lemon risotto with roasted butternut squash mixed in and on top of it with text overlay.
A bowl of lemon risotto with roasted butternut squash mixed in and on top of it with text overlay.

Lemon Risotto with Roasted Butternut Squash combines the lemony, cheesy flavor of traditional risotto with the sweet, nutty flavor of butternut squash. This creamy, comforting side dish recipe will impress your loved ones and satisfy your tastebuds!

A bowl of lemon risotto with roasted butternut squash mixed in and on top of it with a white towel, lemon and butternut squash partially showing in the background.

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I’ve never had a risotto that I didn’t like, but this Lemon Risotto with Roasted Butternut Squash is my favorite

It’s a recipe that I created on a whim, but everyone who has tried it, has loved it.

The combination of lemon, Parmesan cheese, and caramelized roasted butternut squash works so well together.

In the recipe post for my Pumpkin Risotto, I mention how risotto has a reputation of being difficult to make. It’s intimidating, I get it. I was there too. But, I can honestly tell you – this is an easy recipe!  Just be sure to use Arborio rice and be prepared to stir, stir, and stir some more.

Why This Recipe Works

This risotto has a unique combination of flavors. The zesty lemon, nutty Parmesan cheese, and sweet butternut squash all work so well together.

You can serve this risotto as a main, vegetarian dish or alongside most chicken, turkey, beef, or pork dishes. It’s also a perfect addition to holiday meals – especially Thanksgiving.

Risotto is really not that difficult to make. It does have a reputation of being a bit more complex, but all you really need to do is prepare yourself to stir, stir, stir.

Step-By-Step Instructions

Ingredients

Ingredients needed to. make lemon risotto with roasted butternut squash on a marble background with text overlay.

Roasted Butternut Squash

  • 1 butternut squash (peeled and cut into 1/2-inch cubes, about 2 cups)
  • 1 tablespoon extra virgin olive oil
  • salt
  • pepper

Risotto

  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic (minced)
  • 1 shallot (finely diced)
  • 1 1/2 cups Arborio rice
  • 1 lemon (zested and juiced): you will use all the zest and 1 teaspoon of the juice.
  • 1/2 cup white wine: if you’d rather not use wine, you can use white grape juice or additional stock.
  • 4 cups vegetable stock: you can also use chicken stock, if preferred.
  • 2 tablespoons butter (cut into pieces)
  • 1/2 cup Parmesan cheese

The full recipe and instructions can also be found in the recipe card at the bottom of this post.

Prep!

Preheat your oven to 425°F.

Peel and cut the butternut squash into 1/2-inch cubes, mince the garlic, finely dice the shallot, and zest and juice the lemon.

Create!

Raw seasoned butternut squash on a baking sheet.

Spread the butternut squash out onto a baking sheet. Drizzle with the olive oil and season with salt and pepper.

Roasted butternut squash cubes on a baking sheet.

Transfer the baking sheet to the oven and roast, tossing halfway, until just caramelized, about 20 minutes.

Dutch oven with garlic and shallots cooking in it.

While the butternut squash is roasting, heat the olive oil for the risotto in a large, deep skillet, or dutch oven over medium heat.

Add the garlic and shallot and cook until soft, about 2-3 minutes.

Arborio rice being toasted in a Dutch oven with garlic and shallots.

Mix in the rice and cook, stirring for a minute or two, to lightly toast the rice.

Chef’s Tip: toasting the rice helps slow down the absorption of the liquids and keeps the rice from turning mushy.

Risotto with liquid in it inside of a Dutch oven.

Add the lemon zest and the white wine. Cook, stirring, until the wine is fully absorbed.

Add 3 cups of the stock one cup at a time, letting each cup absorb fully before adding the next, stirring very frequently.

Then, add the last cup of stock 1/4 cup at a time until the rice is cooked as desired. The rice should be al dente.

Lemon risotto in a Dutch oven.

Once all of the stock is absorbed, remove the pot from the heat and stir in the lemon juice, butter, and Parmesan cheese.

Roasted butternut squash cubes mixed into lemon risotto in a Dutch oven.

Gently fold in the roasted butternut squash.

Present!

A forkful of lemon risotto with a cube of roasted butternut squash on it being held up in front of the bowl.

Garnish with shaved Parmesan cheese and/or fresh thyme, if desired.

Serve immediately.

Tips and Techniques

  • Only use Arborio rice! It’s the best rice to give you the creaminess that makes risotto, risotto.
  • Don’t slack on the stirring. Stirring is what breaks down the starch in the rice to make it creamy. You can take short breaks, but don’t go too long without giving it a good stir.
  • Use room temperature or warm the stock on the stove before adding it to the rice.
  • Don’t rush the process. Keep the stove top set at medium. Perfect risotto takes a little time.
  • Use a high quality Parmesan cheese, but don’t add it until after you take the pot off of the stove.

FAQ’s

Is Risotto Rice Or Pasta? 

Risotto is actually a rice dish. It’s made with arborio rice which, when stirred frequently, releases starches and becomes very creamy.

What Can Be Used In Place Of White Wine In Risotto? 

While most risotto recipes call for the use of white wine, you can substitute additional stock, white grape juice, or water instead.

How Do You Store Leftover Risotto? 

Leftover risotto can be store in airtight containers in the refrigerator. Consume within 5 days. While there will definitely be texture changes when reheated, risotto can also be frozen for up to 6 months.

More Risotto Recipes

Chicken Risotto with Parmesan and Peas
Chicken Risotto is a hearty, one pan dinner recipe. It’s loaded with juicy chunks of chicken, Parmesan cheese and peas in a creamy risotto base. This dish takes less than an hour to make and is perfect for weeknights or entertaining guests.
Get The Recipe
Overhead of Chicken Risotto in a black skillet with a wood turner in it
Pumpkin Risotto
Pumpkin Risotto is a savory side dish that is just perfect alongside all of your favorite fall recipes. It’s easy to make, yet an impressive dish for holidays and gatherings.

Get The Recipe
Pumpkin Spice Risotto in a white dish over a white background
Spring Vegetable Risotto with Asparagus, Peas and Squash
Spring Vegetable Risotto is made with a classic risotto base and a medley of fresh, spring vegetables like asparagus, peas and squash. The vegetables are roasted in the oven to enhance their flavor while keeping them crisp. This spring-time comfort food recipe can be enjoyed as a vegetarian main meal or side dish. It's a beautiful, delicious way to highlight springs most delicious flavors.
Get The Recipe
A white bowl filled with risotto and topped with spring vegetables including asparagus, squash and zucchini.

Love this Lemon Parmesan Risotto recipe?  Follow me on Pinterest, Instagram, and Facebook for more!

If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!

A bowl of lemon risotto with roasted butternut squash mixed in and on top of it.
Print

Lemon Risotto with Roasted Butternut Squash

Lemon Risotto with Roasted Butternut Squash combines the lemony, cheesy flavor of traditional risotto with the sweet, nutty flavor of butternut squash. This creamy, comforting side dish recipe will impress your loved ones and satisfy your tastebuds!
Course Side Dishes
Cuisine Gluten Free, Italian, Vegetarian
Prep Time 10 minutes minutes
Cook Time 45 minutes minutes
Total Time 55 minutes minutes
Servings 8 servings
Calories 253kcal
Author Lauren Harris

Ingredients

Roasted Butternut Squash

  • 1 butternut squash (peeled and cut into 1/2-inch cubes, about 2 cups)
  • 1 tablespoon extra virgin olive oil
  • salt
  • pepper

Lemon Risotto

  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic (minced)
  • 1 shallot (finely diced)
  • 1 1/2 cups Arborio rice
  • 1 teaspoon lemon zest (from one lemon)
  • 1/2 cup white wine (see notes)
  • 4 cups vegetable stock (or chicken stock, room temperature or warmed on stove)
  • 2 tablespoons butter (cut into pieces)
  • 1 teaspoon lemon juice (freshly squeezed)
  • 1/2 cup Parmesan cheese

Instructions

Roasted Butternut Squash

  • Preheat oven to 425°F.
  • Spread the butternut squash out onto a baking sheet. Drizzle with the olive oil and season with salt and pepper.
    1 butternut squash, 1 tablespoon extra virgin olive oil, salt, pepper
  • Transfer the baking sheet to the oven and roast, tossing halfway, until just caramelized, about 20 minutes.

Lemon Risotto

  • While the butternut squash is roasting, heat the olive oil for the risotto in a large, deep skillet, or dutch oven over medium heat.
    1 tablespoon extra virgin olive oil
  • Add the garlic and shallot and cook until soft, about 2-3 minutes.
    2 cloves garlic, 1 shallot
  • Mix in the rice and cook, stirring for a minute or two, to lightly toast the rice.
    1 1/2 cups Arborio rice
  • Add the lemon zest and the white wine. Cook, stirring, until the wine is fully absorbed.
    1 teaspoon lemon zest, 1/2 cup white wine
  • Add 3 cups of the stock one cup at a time, letting each cup absorb fully before adding the next, stirring very frequently.
    4 cups vegetable stock
  • Then, add the last cup of stock 1/4 cup at a time until the rice is cooked as desired. The rice should be al dente.
  • Once all of the stock is absorbed, remove the pot from the heat and stir in the butter, lemon juice and Parmesan cheese.
    2 tablespoons butter, 1/2 cup Parmesan cheese, 1 teaspoon lemon juice
  • Gently fold in the roasted butternut squash.
  • Garnish with shaved Parmesan cheese and/or fresh thyme, if desired. Serve immediately.

Notes

Tips and Techniques

  • Only use Arborio rice! It’s the best rice to give you the creaminess that makes risotto, risotto!
  • Don’t slack on the stirring. Stirring is what breaks down the starch in the rice to make it creamy. You can take short breaks, but don’t go too long without giving it a good stir.
  • Use room temperature or warm the stock on the stove before adding it to the rice.
  • Don’t rush the process. Keep the stove top set at medium. Perfect risotto takes a little time.
  • Use a high quality Parmesan cheese, but don’t add it until after you take the pot off of the stove.
  • Store leftover risotto in airtight containers in the refrigerator. Consume within 5 days.
  • Freeze risotto for up to 6 months, though there may be texture changes once thawed and reheated.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 253kcal | Carbohydrates: 37g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 719mg | Potassium: 176mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4107IU | Vitamin C: 9mg | Calcium: 94mg | Iron: 2mg

This recipe was originally published on January 2, 2017. It was updated with new images, step-by-step instructions, tips, techniques, and FAQ’s in September 2024.

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Filed Under: Gluten Free, Recipes, Side Dishes

Comments

  1. Lynne says

    October 10, 2022 at 7:02 pm

    My first Risotto ever. I also added about 8 oz sautéed, mixed mushrooms (oyster, crimini, etc). I wasn’t really sure at what point to add the new batch of fluid. It seemed to absorb the water way faster than I would have expected. I ultimately used a total of 5 cups fluid, plus the wine. But the risotto was so creamy and tasty and fully cooked! Definitely a make again!

    Reply
    • Lauren Vavala says

      October 10, 2022 at 8:52 pm

      Hi Lynne! The liquid definitely absorbs differently based on stove top temps, but it sounds like you did everything right! So happy to hear that you enjoyed the recipe 🙂

      – Lauren

      Reply
  2. Rosanna says

    December 16, 2020 at 7:30 pm

    This recipe is absolutely delicious! Thank you!

    Reply
    • Lauren Vavala says

      December 16, 2020 at 8:33 pm

      Thank you! Happy to hear you enjoyed it – it’s one of my favs!!

      Lauren

      Reply
  3. Dusty says

    April 5, 2020 at 8:38 pm

    I love lemon risotto and butternut squash risotto and the two combined … Especially with the roasted squash … Fabulous. I may never make a different risottoagain. Thank you for a yummy combo.

    Reply
    • Lauren Vavala says

      April 5, 2020 at 8:59 pm

      Thank you so much! This recipe was a complete experiment that worked out so good. I’m glad to hear that you enjoyed it so much!

      – Lauren

      Reply
  4. Pam Greer says

    September 12, 2018 at 2:37 pm

    I also love risotto. It’s my goto dinner when I don’t know what to make! Love the roasted butternut squash on top!

    Reply
  5. Danielle says

    September 12, 2018 at 2:32 pm

    We have been eating loads of risotto recently – it’s the perfect autumn comfort food, and butternut squash is a favourite of ours too.

    Reply
  6. Sonal says

    September 12, 2018 at 2:30 pm

    Sounds so comforting and ready for the fall. An easy recipe. I have never used Arborio rice. Looks very creamy.

    Reply
  7. Lisa Bynum says

    September 12, 2018 at 2:20 pm

    I LOVE the addition of the lemon! Risotto so creamy and absorbs just about anything you put into it. Everyone thinks it’s hard to make, but the truth is it’s so easy.

    Reply
  8. Rae says

    September 12, 2018 at 1:39 pm

    Butternut squash is one of my absolute favorite fall recipes, I’ve never thought to add lemon to it, but can totally see how the lemon will add some nice acidity to the dish. Must try!

    Reply
  9. Caroline says

    September 12, 2018 at 1:31 pm

    I love both lemon risotto and risotto with squash but haven’t tended to combine them. This looks delicious, though, so I think I might have to give it a try!

    Reply
  10. Stephanie says

    June 21, 2017 at 3:34 pm

    How much rice does the recipe call for? I don’t see it.

    Reply
    • Lauren says

      June 21, 2017 at 3:43 pm

      I’m SO sorry! I recently updated my recipe card and some things didn’t transfer over correctly. You will need 1.5 Cups of Arborio rice. I updated the recipe as well – thank you so much for letting me know ~ Lauren

      Reply
      • Stephanie says

        June 22, 2017 at 9:43 am

        Thank you!

        Reply
  11. Betsy says

    April 12, 2017 at 8:34 pm

    This looks really good!

    Reply
    • ourlittleeverything says

      April 12, 2017 at 9:12 pm

      Thank you Betsy! Thankfully it turned out great!

      Reply
  12. Quinn Caudill says

    January 4, 2017 at 8:14 am

    I love risotto and using lemon and butternut squash sounds like an awesome flavor combination,

    Reply
    • ourlittleeverything says

      January 4, 2017 at 1:09 pm

      Thanks so much Quinn! I was a last minute decision that thankfully worked out great!

      Reply

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Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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