Smithfield Smoked Paprika & Butternut Squash Risotto

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A creamy, elegant vegetarian risotto with roasted butternut squash and smoky paprika. This vegetarian recipe, ready in about 55 minutes, pairs Butternut squash, Arborio rice, Vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups Butternut squash
• 1.5 cups Arborio rice
• 4 cups Vegetable broth
• 1 finely diced Yellow onion
• 3 minced cloves Garlic
• 1.5 tsp Smoked paprika
• 1/2 cup White wine
• 1/2 cup freshly grated Parmesan cheese
• 3 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 cups cubed butternut squash with 1 tbsp olive oil, salt, and pepper, then spread on a baking sheet and roast for 20-25 minutes until golden and tender.
2. Step 2: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 finely diced yellow onion and 3 minced garlic cloves, sautéing for 5 minutes until soft and translucent, stirring occasionally.
3. Step 3: Add 1.5 cups Arborio rice and 1.5 tsp smoked paprika, stirring constantly for 1 minute until rice is coated and fragrant. Deglaze with 1/2 cup white wine, stirring until fully absorbed and the liquid has evaporated.
4. Step 4: Begin adding 4 cups vegetable broth, one ladle at a time, stirring constantly until each addition is absorbed before adding more. Continue for 20-25 minutes until rice is creamy and al dente.
5. Step 5: Stir in roasted butternut squash, 1/2 cup grated Parmesan cheese, and remaining 1 tbsp olive oil. Cook for 2 more minutes until cheese melts and sauce thickens to coat the back of a spoon.