Butternut Squash Risotto – a delicious recipe with butter. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
in sm saucepan over med heat, melt 4 tbs of butter - add 1 tbs of sage & heat until butter browns - strain butter into sm bowl & discard sage - cover bowl to keep butter warm -
2
in lg saucepan over med-hi heat whisk together stock & squash puree - simmer 8 - 10 mins over lo heat -
3
in lg saucepan over med heat warm olive oil - add caramelized onions & rice & stir until grains are well coated c oil & are translucent c white dot n center, about 3 min - stir in 1 tbs sage & rosemary - add wine & stir until absorbed -
4
add simmering stock mix a ladleful at a time, stirring after ea addition - wait until stock is almost absorbed before adding more -
5
when rice is tender but slightly firm & looks creamy, after about 30 mins, stir in remaining 3 tbs butter, the cheese, salt & peper - add more stock so rice is thick & creamy - let stand 2 mins - drizzle c reserved sage butter & serve immediately
1547
kcal
Calories
175
g
Fat
Fat
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: 7 tbs butter - 2 tbs minced fresh sage - 6 cups stock - 2 cups butternut squash puree - 2 tbs olive oil - 2/3 cup caramelized onions - 2 cups arborio rice - 1 tsp minced fresh rosemary - 1/2 cup dry white wine - 1/2 cup grated parm/reggiano cheese - salt & pepper to taste.
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.
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