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!
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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
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!
Spread the butternut squash out onto a baking sheet. Drizzle with the olive oil and season with salt and pepper.
Transfer the baking sheet to the oven and roast, tossing halfway, until just caramelized, about 20 minutes.
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.
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.
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.
Once all of the stock is absorbed, remove the pot from the heat and stir in the lemon juice, butter, and Parmesan cheese.
Gently fold in the roasted butternut squash.
Present!
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
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Lemon Risotto with Roasted Butternut Squash
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.
Nutrition
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.
