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Butternut Squash Risotto

Butternut Squash Risotto is a creamy rice dish. It's a hearty, nutritious and cozy side dish cooked on the stovetop without the need for constant stirring!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 servings
Calories: 345 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 4 cups low sodium vegetable broth divided
  • 1 cup arborio rice
  • 2 tablespoons olive oil
  • 5 sage leaves chopped
  • ½ small onion minced
  • 1 clove garlic minced
  • 2 cups butternut squash cubed, fresh or frozen
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup freshly grated Parmesan cheese

Instructions

    Cup of Yum
  1. Combine 3 cups vegetable broth and rice in a large bowl and allow it to stand for 10 minutes, stirring occasionally. Drain the rice, keeping the broth mixture separately, and let stand for an additional 10 minutes.
  2. Meanwhile, heat the olive oil in a saucepan over medium high heat. Add the sage and fry briefly, about 15 seconds. Add the onion and garlic, and cook until fragrant, about 2 minutes. Add the rice and toast with the onions for 2 more minutes. Add the butternut squash, previously strained liquid, salt, and black pepper to the pot and bring to a boil, reduce to a very low simmer. Cover pot and simmer until all the liquid has been absorbed, about 15-20 minutes, stirring 1-2 times.
  3. Add the parmesan cheese, and remaining 1 cup of broth, stir until the cheese has fully melted. Serve immediately.

Notes

  • Storage: Kept in an airtight container in the fridge, the risotto will last for a few days. To reheat it, I like to do so on the stovetop, adding a little broth or water and stirring it to make it creamy again.
  • Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Use other types of shredded cheese in place of parmesan cheese if you'd prefer. Gruyere would make a great choice here.
  • To make it vegan, omit the Parmesan cheese.

Nutrition Information

Calories 345kcal (17%) Carbohydrates 54g (18%) Protein 9g (18%) Fat 11g (17%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 11mg (4%) Sodium 804mg (34%) Potassium 327mg (9%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 7551IU (151%) Vitamin C 16mg (18%) Calcium 151mg (15%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 345

% Daily Value*

Calories 345kcal 17%
Carbohydrates 54g 18%
Protein 9g 18%
Fat 11g 17%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Cholesterol 11mg 4%
Sodium 804mg 34%
Potassium 327mg 7%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 7551IU 151%
Vitamin C 16mg 18%
Calcium 151mg 15%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.