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Butternut Squash Risotto

Butternut Squash Risotto

Indulge in the rich, creamy delight of Butternut Squash Risotto, a perfect dish for chilly evenings and festive gatherings. This comforting recipe combines Arborio rice’s velvety texture with the sweet, nutty flavor of roasted butternut squash. Enhanced by fresh sage and a sprinkle of Parmesan cheese, this risotto is not just a meal; it’s an experience that will warm your heart and impress your guests. Simple to prepare yet elegant enough for any occasion, this dish is sure to become a family favorite.

  • Total Time: 45 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 2 cups diced butternut squash
  • 6 fresh sage leaves, chopped
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper; roast on a baking sheet for 25-30 minutes until tender.
  2. Keep vegetable broth warm in a saucepan over low heat.
  3. In a large pan, sauté chopped onions in olive oil until translucent. Add minced garlic and cook for another minute.
  4. Stir in Arborio rice for 2 minutes until coated with oil. Gradually add warm broth one ladle at a time, stirring continuously until absorbed (about 20 minutes).
  5. Fold in roasted squash, Parmesan cheese, and chopped sage until well mixed.
  6. Serve hot with an optional drizzle of olive oil or additional Parmesan cheese.
  • Author: Juniper
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Baking/Sautéing
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 360
  • Sugar: 5g
  • Sodium: 550mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 56g
  • Fiber: 4g
  • Protein: 12g
  • Cholesterol: 10mg

Keywords: For added creaminess, stir in a small amount of butter just before serving. Variations can include using pumpkin instead of butternut squash or adding spinach for extra nutrients.