Butternut Squash and Sage Risotto Recipe

Name: Butternut Squash and Sage Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 cups vegetable broth; 1/2 lb. butternut squash, cut into 1/2-inch cubes (1 ⅔ cups); 1 Tbs. plus 1 tsp. olive oil; 1/4 cup minced shallots; 1 3/4 cups arborio rice; 1 tsp. salt; 1 cup dry white wine; 3 cups chopped Swiss chard leaves; 3/4 cup chopped canned plum tomatoes; 2 Tbs. chopped fresh sage; 2 Tbs. chopped fresh flat-leaf parsley; 1/4 cup grated soy Parmesan or Romano cheese (optional)

Servings: persons

7 cups vegetable broth
1/2 lb. butternut squash, cut into 1/2-inch cubes (1 ⅔ cups)
1 Tbs. plus 1 tsp. olive oil
1/4 cup minced shallots
1 3/4 cups arborio rice
1 tsp. salt
1 cup dry white wine
3 cups chopped Swiss chard leaves
3/4 cup chopped canned plum tomatoes
2 Tbs. chopped fresh sage
2 Tbs. chopped fresh flat-leaf parsley
1/4 cup grated soy Parmesan or Romano cheese (optional)

1
In large saucepan, bring broth to a boil.
2
Drop squash into boiling broth, reduce heat and simmer until squash is tender, but still firm, about 3 minutes.
3
Remove squash with slotted spoon and set aside.
4
Reduce heat and let broth simmer.
5
In large, deep skillet, combine oil and shallots.
6
Place over medium heat and stir to cook without browning, about 2 minutes.
7
Add rice and salt.
8
Stir until rice is coated with oil.
9
Add wine and bring to a boil over medium-high heat, stirring, until rice absorbs wine.
10
Ladle 1/2 cup of simmering broth into skillet and stir until absorbed.
11
Continue with remaining broth, adding 1/2 cup at a time and letting each addition be absorbed by rice before adding more liquid, about 25 minutes total.
12
Add chard and stir until wilted.
13
Stir in squash, tomatoes, sage and parsley.
14
Add salt and pepper to taste.
15
Stir in cheese if using and serve hot.

997

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 cups vegetable broth, 1/2 lb. butternut squash, cut into 1/2-inch cubes (1 ⅔ cups), 1 Tbs. plus 1 tsp. olive oil, 1/4 cup minced shallots, and more.

Yes, Butternut Squash and Sage Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash and Sage Risotto

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