Butternut Squash Risotto Recipe

Name: Butternut Squash Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 4 cups low-sodium chicken broth; 2 tablespoons olive oil; 1 large yellow onion, finely chopped; 1/2 teaspoon kosher salt; 4 cups low-sodium chicken broth; 2 tablespoons olive oil; 1 large yellow onion, finely chopped; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 tablespoons finely chopped fresh sage; 1 small butternut squash, peeled, seeded, and grated (about 4 cups); 1 large clove garlic, finely chopped; 1 1/2 cups Arborio rice; 1 cup dry white wine; 1/2 cup (2 ounces) grated Parmesan

Servings: persons

4 cups low-sodium chicken broth
2 tablespoons olive oil
1 large yellow onion, finely chopped
1/2 teaspoon kosher salt
4 cups low-sodium chicken broth
2 tablespoons olive oil
1 large yellow onion, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons finely chopped fresh sage
1 small butternut squash, peeled, seeded, and grated (about 4 cups)
1 large clove garlic, finely chopped
1 1/2 cups Arborio rice
1 cup dry white wine
1/2 cup (2 ounces) grated Parmesan

1
Warm the broth in a small saucepan over low heat.
2
Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, salt, and pepper and cook for 4 minutes. Add the sage and cook for 1 minute. Add the squash and garlic and cook until the squash begins to soften, about 3 minutes. Add the rice and cook, stirring constantly, for 3 minutes.
3
Add the wine and cook, stirring frequently, until the liquid is absorbed, about 3 minutes. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more. It should take about 30 minutes for all the broth to be absorbed.
4
Remove from heat and stir in the Parmesan. Spoon into individual bowls.

No nutrition data on file — estimate from the ingredient list.

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 15 ingredients. The key ingredients include: 4 cups low-sodium chicken broth, 2 tablespoons olive oil, 1 large yellow onion, finely chopped, 1/2 teaspoon kosher salt, and more.

Yes, Butternut Squash 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 Risotto

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