If you’re on the hunt for a cozy, show-stopping dish that feels fancy but isn’t complicated, you’ve landed in the right spot. This Butternut Squash Risotto with Saffron Recipe is one of those dishes that instantly became a staple in my kitchen. Creamy, comforting risotto paired with subtly sweet roasted butternut squash and the delicate floral touch of saffron—sounds like a dream, right? Stick with me here because I’m about to share everything you need to make this fan-freaking-tastic meal that your friends and family will rave about.

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Why You’ll Love This Recipe

Rich and Creamy Texture: The Arborio rice gives you that perfect velvety risotto finish that just melts in your mouth.
Depth of Flavor: Roasted butternut squash combined with saffron creates a comforting, layered taste that’s surprisingly simple to achieve.
Versatile and Crowd-Pleasing: Whether it’s a weeknight dinner or a holiday gathering, this risotto impresses without stress.
Hands-On Guidance: I’ll walk you through every step so you avoid the tricky bits and end up with risotto perfection.

A white plate with blue patterns holds a layer of creamy yellow risotto with soft, slightly shiny grains and some orange pieces mixed inside. On top, there is a thick, juicy piece of cooked meat with a browned surface and visible herbs. A small green sprig of rosemary lies between the risotto and meat, adding fresh color. The plate is set against a white marbled background. photo taken with an iphone --ar 2:3 --v 7 - Butternut Squash Risotto with Saffron, butternut squash risotto, saffron risotto recipe, creamy squash risotto, easy vegetarian risotto

Ingredients You’ll Need

The magic really starts with fresh butternut squash and that beautiful pinch of saffron. Each ingredient plays a role in building the flavor you’ll crave. I recommend picking a ripe butternut squash with a deep orange color and firm skin for the sweetest taste.

Flat lay of bright orange butternut squash cubes neatly arranged, a small white bowl of golden extra virgin olive oil, two whole brown eggs with clean shells, a simple white bowl filled with tiny red saffron threads, a mound of pale ivory Arborio rice, a small white bowl with minced sweet onion, two garlic cloves with their papery skins, a small white bowl of freshly grated parmesan cheese, a sprig of fresh green rosemary, a small white bowl holding rich yellow butter cubes, all symmetrically spaced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Butternut Squash Risotto with Saffron, butternut squash risotto, saffron risotto recipe, creamy squash risotto, easy vegetarian risotto

Butternut squash: I cut mine into small 1/2-inch cubes so they roast evenly and soften perfectly without falling apart.
Extra virgin olive oil: Use good quality here since it adds a subtle fruity note throughout the dish.
Seasoned salt: Adds a savory kick to the roasted squash; seasoned salt is a timesaver for layering flavor.
Freshly ground black pepper: Freshly cracked gives more aroma and bite than pre-ground.
Chicken bouillon cubes and water (or chicken stock): Homemade stock is great if you have it, but bouillon cubes work wonders to build that rich risotto base.
Butter: Divided between cooking and finishing—key to that silky mouthfeel.
Sweet onion: I love using sweet yellow onions for their mild, mellow sweetness that complements butternut squash.
Garlic: Minced fresh garlic gives just the right punch of flavor.
Arborio rice: The star grain of risotto, it releases starch to create that creamy consistency.
Dry white wine: This adds acidity and balances the richness—don’t skip it unless you have to.
Saffron threads: A little goes a long way; the threads bloom beautifully in warm liquid, letting their scent and color spread.
Kosher salt: For seasoning the risotto to just the right taste.
Parmesan cheese: Freshly grated is a must for that authentic cheesy sprinkle that ties everything together.
Fresh rosemary: Chopped and added as garnish to bring brightness and earthiness as a finishing touch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

While I adore this recipe as is, sometimes you want to switch things up or adapt it for different diets. Feel free to experiment with these tweaks to make it your own.

Dairy-free variation: Swap the butter and parmesan for vegan butter and nutritional yeast—and still get a creamy, cheesy vibe.
Vegetarian or vegan: Use vegetable stock instead of chicken stock to keep it plant-based.
Herb swap: Instead of rosemary, try sage or thyme for a twist—both pair beautifully with squash.
Spice it up: Add a pinch of smoked paprika or cayenne if you’re feeling adventurous and want a subtle kick.

How to Make Butternut Squash Risotto with Saffron Recipe

Step 1: Roast the Butternut Squash Until Tender and Golden

Preheat your oven to 375℉. Toss the cubed butternut squash with 2 tablespoons of extra virgin olive oil, seasoned salt, and freshly ground black pepper. Spread it out in a single layer on a lined baking sheet and roast for about 30–40 minutes, or until the edges are caramelized and the squash is tender when pierced with a fork. Roasting brings out the squash’s natural sweetness and ensures it holds its shape in the risotto. This step is essential for adding depth and texture, and yes, that golden color is as delicious as it looks.

Step 2: Prepare Your Saffron-Infused Broth

While the squash roasts, bring 6 cups of water to a simmer and dissolve the 4 chicken bouillon cubes (or use your homemade chicken stock). Add the saffron threads directly to the warm broth to bloom, releasing their aroma and beautiful golden hue. Keep this warm on the stove—cold broth can shock the rice and stall cooking, so having everything warm makes your risotto cook evenly and faster.

Step 3: Sauté Aromatics and Toast the Rice

In a large skillet or heavy-bottomed pot, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the minced sweet onion and cook gently until translucent—about 5 minutes. Then stir in the minced garlic and cook another minute, watching closely so it doesn’t brown and turn bitter. Add the Arborio rice and toast it by stirring for 2-3 minutes until the edges look translucent and the rice smells nutty. Toasting the rice is one of those steps I used to skip, but it really enhances the final texture and flavor.

Step 4: Deglaze and Gradually Add the Broth

Pour in the dry white wine and stir until most of the liquid evaporates—this adds a bright note to the risotto. Then add a ladleful of the warm saffron broth to the rice, stirring often. Wait until the liquid is mostly absorbed before adding the next ladle. This process takes time (around 30 minutes), but it’s the key to that creamy, luscious risotto consistency you’re aiming for. Patience here really pays off!

Step 5: Finish and Fold in Roasted Squash and Parmesan

When the rice is just tender but still has a slight bite (al dente), stir in the remaining 2 tablespoons of butter, the roasted butternut squash, freshly grated parmesan cheese, kosher salt, and black pepper to taste. Mix gently so you don’t mash the squash but combine everything evenly. This finishing touch is what makes the dish feel luxuriously creamy and full of flavor. If it feels too thick, splash in a little more broth or warm water.

Step 6: Garnish and Serve Immediately

Top with fresh chopped rosemary to make the risotto smell amazing and add a subtle herbal brightness. Serve while hot for the best texture—risotto waits for no one!

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Pro Tips for Making Butternut Squash Risotto with Saffron Recipe

Keep Broth Warm: Always keep your broth hot on a low simmer—adding cold broth slows cooking and changes risotto’s texture.
Saffron Blooming Trick: Let saffron threads soak in warm broth for at least 10 minutes before use to release color and aroma fully.
Consistent Stirring: Stir gently and regularly to prevent risotto sticking or burning but don’t overwork it—you want some rice toothiness.
Don’t Overcook Squash: Roast until just tender and golden; too mushy squash breaks down and makes risotto gummy.

How to Serve Butternut Squash Risotto with Saffron Recipe

A bowl of creamy risotto with orange pieces of roasted pumpkin mixed throughout the rice. The risotto has a soft, slightly glossy texture giving it a rich look, with small green herb bits scattered inside. On top, there is a light layer of grated white cheese that adds a fine, feathery detail. The dish is served in a white bowl with a pale peach inner surface sitting on a dark blue woven mat, and a silver spoon is partially visible on the right side. photo taken with an iphone --ar 2:3 --v 7 - Butternut Squash Risotto with Saffron, butternut squash risotto, saffron risotto recipe, creamy squash risotto, easy vegetarian risotto

Garnishes

I’m a big fan of sprinkling fresh rosemary right before serving—it adds that lovely fresh aroma and a little pop of green color. Sometimes I add a light drizzle of high-quality extra virgin olive oil or a few shavings of parmesan on top for a touch of elegance and extra richness.

Side Dishes

This saffron butternut squash risotto pairs beautifully with roasted chicken or pork tenderloin. For a lighter meal, serve it alongside a crisp arugula salad with lemon vinaigrette. I’ve also enjoyed it with garlic sautéed green beans or roasted Brussels sprouts for a hearty fall spread.

Creative Ways to Present

For special occasions, I like to plate this risotto in shallow bowls and garnish with edible flowers or the tiniest rosemary sprigs to make it feel extra festive. Spoon it into small ramekins for individual servings or create mini portions inside roasted acorn squash “boats” for a stunning fall centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover risotto stores best in an airtight container in the fridge for up to 3 days. I find that risotto tends to thicken overnight, so storing it with a splash of broth or water helps keep the texture creamy when reheated.

Freezing

You can freeze this risotto, but the texture will slightly change because rice can get a bit grainy after thawing. If you do freeze it, cool completely, portion into freezer-safe containers, and freeze for up to 2 months. I’ve done this when meal prepping and still enjoyed it after thawing—just know fresh risotto is best.

Reheating

When reheating, warm it gently on the stovetop in a skillet over low heat, stirring often, and add a little broth or water as needed to regain creaminess. Microwaving is fine in a pinch, but stirring midway through helps avoid dry edges.

FAQs

Can I make this Butternut Squash Risotto with Saffron Recipe vegetarian or vegan?

Absolutely! To make it vegetarian, simply swap chicken stock/bouillon for vegetable stock. For vegan, replace butter with plant-based butter and use nutritional yeast or a vegan parmesan alternative in place of cheese. The roasting and saffron flavors still shine through wonderfully.
What’s the best way to ensure my risotto doesn’t turn out mushy?

Use Arborio rice specifically and add warm broth gradually—don’t dump it all at once. Stir gently but regularly to encourage creamy starch release without smashing the rice. Also, keep an eye on roasting your squash just until tender so it doesn’t break down and make the texture mushy.
Do I have to use saffron, and can I substitute it?

Saffron is what gives this risotto its signature aroma and golden hue, but it can be pricey. You can boost color with a pinch of turmeric if needed, though the flavor won’t be quite the same. If you skip saffron, be sure to add herbs like rosemary or sage for extra flavor depth.
How long does it take to make this risotto?

Expect about 15 minutes of prep and roughly 90 minutes total cook time—the risotto itself takes around 30 minutes to cook with the constant broth additions. Roasting the squash adds about 30-40 minutes but can be done ahead of time to speed things along.
Can I substitute the wine in this recipe?

If you’d rather skip wine, you can replace it with additional broth and a splash of lemon juice or white wine vinegar to mimic the acidity and brightness wine adds. Just add it early in the cooking stage and let it reduce slightly.

Final Thoughts

I absolutely love how this Butternut Squash Risotto with Saffron Recipe turns out every single time. It strikes the perfect balance between comforting and elegant, making it one of those dishes I reach for whenever I want to impress without stress. I’ve shared this with guests and had family ask for it again and again. I promise, once you get the hang of stirring and layering flavors, this risotto will become your go-to fall favorite, too. So why not give it a try tonight? Your kitchen is about to smell incredible.