Squash Risotto Recipe

Name: Squash Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups reduced-sodium vegetable broth; 1 butternut squash; 2 tablespoons olive oil; 1 onion, Chopped; 1 garlic clove, Minced; 1 tablespoon fresh sage, Chopped (or 1 tsp dried); ¼ teaspoon salt; ¼ teaspoon ground pepper; 1 ½ cups arborio rice; ½ cup white wine; ½ cup parmesan cheese, grated; 1 tablespoon butter

Servings: persons

3 cups reduced-sodium vegetable broth
1 butternut squash
2 tablespoons olive oil
1 onion, Chopped
1 garlic clove, Minced
1 tablespoon fresh sage, Chopped (or 1 tsp dried)
¼ teaspoon salt
¼ teaspoon ground pepper
1 ½ cups arborio rice
½ cup white wine
½ cup parmesan cheese, grated
1 tablespoon butter

1
In Saucepan, Cover and bring broth and 2 cups water to simmer over medium heat; reduce heat to low and keep warm.
2
Meanwhile, Peel and cube squash to make 4 cups.
3
In large saucepan, Heat oil over medium heat; fry squash, onion, garlic, sage, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.
4
Stir in rice to coat, add wine; cook, stirring contantly until no liquid remains.
5
Add 1 cup of the warm broth; simmer until absorbed.
6
Continue adding broth, 1 cup at a time and stirring contantly until all liquid is absorbed and rice is creamy and tender, about 18 minutes total.
7
Stir in cheese and butter, cook, stirring, until creamy, about 2 minutes.

632

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: 3 cups reduced-sodium vegetable broth, 1 butternut squash, 2 tablespoons olive oil, 1 onion, Chopped, and more.

Yes, Squash Risotto falls under the Soups & Stews 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.

Squash Risotto

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