Butternut Squash Risotto With Sage – a delicious recipe with butternut squash, chicken broth, butter, salt, pepper, fresh sage. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cut enough squash into cubes to make 3 cups.
2
Coarsely shred enough remaining squash to equal 2 cups; set aside.
3
In a 2 qt saucepan heat broth and 4 cups of water to maintain a simmer and cover.
4
In a 5 qt dutch oven melt butter.
5
Add squash chunks, pepper 2 tbls sage and salt.
6
Cook covered stirring occasionally until squash is tender.
7
Remove squash to a bowl.
8
In same dutch oven add olive oil, shredded squash and onion cook stirring often until veggies are tender.
9
Add rice and cook stirring frequently (2 minutes) add wine and simmering broth 1/2 cup at a time, stirring after each addition until all liquid is absorbed and rice is tender but firm (approx 25 minutes) stir in diced squash, parmesan cheese and remaining sage.
10
Heat through.
705
kcal
Calories
36
g
Fat
75
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 large butternut squash, 1 (15 1/2 ounce) can chicken broth, 1 tablespoon butter, ½ teaspoon salt, and more.
Yes, Butternut Squash Risotto With Sage 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
