Smithfield Smoked Paprika & Butternut Squash Risotto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy, elegant vegetarian risotto with roasted butternut squash and smoky paprika, inspired by the most common surname in the U.S. This vegetarian 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.

Prep: 25 min Cook: 30 min Serves 4 420 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Smithfield Smoked Paprika & Butternut Squash Risotto take to make?

Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smithfield Smoked Paprika & Butternut Squash Risotto?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep butternut squash from drying out.

Can I substitute ingredients in Smithfield Smoked Paprika & Butternut Squash Risotto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smithfield Smoked Paprika & Butternut Squash Risotto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What should I serve with Smithfield Smoked Paprika & Butternut Squash Risotto?

A simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable round out the plate. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.

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