Butternut Squash Fall Risotto with Arugula Walnut Pesto

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This butternut squash fall risotto with arugula walnut pesto is rich, creamy, and full of autumn flavors. Hitting all the right notes, it’s ideal for an elegant dinner, the holidays, or a relaxing weekend supper. And parts of it can be made in advance!

Recipe Mood: Elevated Comfort/Holiday Indulgence
Indulgence Level: Medium
Effort Level: Moderate

A bowl of creamy risotto with butternut squash.

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Ingredient-Stretching Tip: Too much arugula? Use some for this chorizo and shrimp pasta with peppery arugula.

I think the only reason I rank risotto slightly below pasta in terms of foods I love is that it takes a little more time and patience to prepare. But the results are so worth it, and that includes this butternut squash fall risotto with arugula walnut pesto.

Risotto is classic Northern Italian cuisine, but its versatility means you can even “Americanize” it with Thanksgiving vibes when the time is right.

Every bite of this risotto is creamy, indulgent, and full of autumn flavors, including butternut squash and cranberries. It’s brightened with a peppery arugula walnut pesto and finished with sharp Pecorino Romano cheese (along with a pat of butter, of course).

Risotto may not be a low-calorie dish, but I think it should be required eating during the colder months because, IMHO, there are few foods more comforting. And this risotto, with its added silkiness from the squash, makes it a perfect dish to entertain with, especially at Thanksgiving.

So, let’s gather around the table with this butternut squash fall risotto with arugula walnut pesto!

Why You’ll Love This Butternut Squash Fall Risotto with Arugula Walnut Pesto

Creamy indulgence: If you’re looking for the kind of recipe that makes you slow down and enjoy every bite, this one is it.
Restaurant quality: Enjoy a restaurant-worthy meal right at home.
Fall flavors: Butternut squash, walnuts, and cranberries make this an ideal recipe to serve for the holidays.

Key Ingredients

Butternut Squash: Tender butternut squash enhances the already velvety texture of the risotto.
Baby Arugula: Peppery arugula lends a nice contrast to the sweetness of some of the other ingredients.
Walnuts: For added texture to the pesto.
Cranberries: For a touch of sweetness and pop of color.

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See the recipe card below for more information on ingredients and quantities.

How To Make This Recipe

Roast squash: Preheat oven to 400°F. Toss squash with olive oil, salt, and pepper on a sheet pan. Roast 30 minutes, turning halfway, until golden. Add cranberries and roast 5 more minutes. Lightly mash the squash mixture.
Make pesto: In a food processor, pulse arugula, walnuts, garlic powder, salt, pepper, and olive oil until smooth but still textured.
Warm broth: Heat vegetable broth in a pot over medium heat; keep warm.
Sauté shallots: In a large pan, melt butter with olive oil. Cook shallots 3-4 minutes until soft.
Toast rice: Stir in rice and salt; toast 2 minutes, stirring often.
Deglaze: Pour in wine; simmer 3 minutes until reduced.
Cook risotto: Add warm broth 1-2 ladles at a time, stirring and letting it absorb before adding more. Continue this process for 20-30 minutes until rice is al dente.
Finish risotto: Stir in mashed squash mixture and pesto (start with half the pesto, add more to taste). Finish with pat of butter and some Pecorino. Serve warm.

A bowl of butternut squash fall risotto with arugula walnut pesto.

Pro Tips

Always heat the broth first: Always ladle hot broth into risotto. This will help maintain a consistent temperature, allowing the risotto to cook faster.
Cover the pan as the risotto cooks: Cover the pan when you’re not stirring the risotto. This helps trap moisture for more creaminess. It also helps cook the risotto more quickly.
Don’t stir the risotto constantly: It’s not necessary, and it can make the risotto gummy. Stir it occasionally, especially right after adding more liquid, but leave it alone for a couple of minutes before stirring it again.
Don’t overcook the risotto: You want it to have some bite.
Purchase pre-cut butternut squash: Whole butternut squash is difficult to cut. You’ll save yourself a lot of time and energy if you buy it already cut.
Don’t rush the process: It may be tempting to raise the heat, but risotto needs time to slowly absorb the broth and cook evenly. You also don’t want the bottom to burn if you raise the heat too high.
Use a heavy pan to cook the risotto: I recommend a coated cast-iron pan, which maintains and distributes heat well.

Variations & Substitutions

-Garnish the risotto with some torn sage leaves. You can even fry them first.
-Leave the pieces of butternut squash whole.
-Toast the walnuts for even more flavor.
-Use a small garlic clove instead of garlic powder in the arugula walnut pesto for more bite.
-Replace the Pecorino Romano with milder Parmigiano Reggiano cheese. Just be sure to use a high-quality cheese for maximum flavor.
-Use chicken broth or stock instead of vegetable broth.
-You can use Carnaroli or Vialone Nano rice instead of Arborio, both of which are also short-grain, high-starch rice.
-Turn any leftover risotto into risotto cakes: Shape some of the rice into 1 and 3/4″ balls, dip in whisked egg, coat in breadcrumbs, and pan-fry in some olive oil until golden.

Recipe FAQs

Can I make the butternut squash and arugula walnut pesto in advance?

Yes, you can make the butternut squash up to 2 days in advance and store in an airtight container in the refrigerator until you’re ready to use it. You can also make the pesto up to two days in advance, although I recommend making it the day before for optimal freshness. Be sure to cover the pesto with a layer of plastic wrap, ensuring it comes into direct contact with the pesto.

Can I make the risotto in advance?

Although I recommend making the risotto fresh, you can make it in advance and reheat it gently, covered, until heated through.

Can I just cook the butternut squash along with the risotto?

I don’t recommend doing this, mainly because you want the rice to be the only thing in the pan absorbing the broth.

Can I use frozen butternut squash?

You can, but in my experience, some don’t taste as good as others. If you know of one you like, feel free to use it. If you’re unsure, then use fresh instead (pre-cut is easiest).

Storage

Refrigerator: Store in the fridge in an airtight container for up to 3 days.
Freezer: I don’t recommend freezing risotto. Some versions might freeze better than others, but they rarely taste as good and the texture changes.
Reheat: Reheat in the oven or microwave, covered to help retain moisture.

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