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Light & creamy butternut squash risotto with mushroom chips featured

Light & creamy butternut squash risotto with mushroom chips

This light and creamy butternut squash risotto is the perfect fall recipe! It is served with roasted pine nuts and mushroom chips.
Course Main Course
Cuisine gluten-free, Italian, Mediterranean, Vegetarian
Keyword butternut squash, creamy, light, risotto
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 -5
Author The Hungry Bites


  • 2-3 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cups risotto rice
  • Salt and pepper to taste
  • 1 cup dry white wine
  • 7-9 cups hot vegetable broth or chicken broth
  • 1 cup milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • Some freshly grated nutmeg, just a pinch or two
  • 1 1/2 to 2 cups butternut squash puree (canned or homemade from 1 medium butternut squash)
  • 1/4 cup greek yogurt
  • 1 to 1 1/2 cups grated parmesan cheese
  • 1/4 cup roasted pine nuts
  • Some mushroom chips for serving


  1. Transfer olive oil and onion to a large skillet or pot and heat over medium heat until translucent and soft (about 3-5 minutes).

    Add the rice, cumin, thyme, nutmeg, pepper, and salt and stir for 1 minute.

  2. Add the wine and stir until almost evaporated, then start adding the broth gradually, about 1 cup at a time, stirring quite often and waiting for each cup to be absorbed before adding the next one. If needed, reduce heat to a gentle simmer.

    When you have used about 6 cups of broth, add the milk and start tasting the risotto to determine when it’s ready.

  3. When the risotto is almost but not completely ready, add the butternut squash puree, the Greek yogurt, the pine nuts, and the parmesan and stir for 1-2 minutes until thick and creamy.
  4. Serve immediately and garnish with some mushroom chips.


Recipe Notes

To take this recipe a little bit further, you can go two ways. For a sweet touch, add 1 tablespoon brown sugar together with the squash puree. Or, for an extra savory result, top each plate with some crumbled feta cheese just before serving. I prefer the latter but the choice is yours!

For a vegan risotto use almond milk and coconut yogurt instead of milk and Greek yogurt. Omit the parmesan cheese and add a sprinkle of nutritional yeast.