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Butternut Squash Risotto

Made with simple ingredients, this stovetop butternut squash risotto is perfect for entering the wonderful world of risotto. With helpful step-by-step photos, this recipe is nearly foolproof but feels like a five-star gourmet meal in your own kitchen! And if you want to take it one step further, finish it with crispy fried sage leaves.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 people
Calories: 463 kcal
Course: Side Dish , Main Course
Cuisine: Italian , American

Ingredients

  • 1 Tbsp olive oil 15 mL
  • 3 cups diced butternut squash about ½ of a medium squash
  • ¼ cup finely diced white or yellow onion about ¼ of an onion
  • 2 cloves garlic minced
  • 1 ½ cups arborio rice 300 g
  • ¼ cup white wine 60 mL
  • 4 cups vegetable broth 944 mL
  • ½ cup grated parmesan 30 g
  • 2 Tbsp butter 28 g

Instructions

    Cup of Yum
  1. Veggies: In a large skillet, heat oil over medium heat. Add butternut, onion, and garlic, stirring to evenly coat in oil. Cover with a lid and cook until the butternut is slightly soft, about 10 to 15 minutes. Roughly mash so that about half of the squash is smashed. Transfer butternut mixture out of the pan.
  2. Toast Rice: Add dry rice and cook for about 2 minutes, stirring frequently, until the rice is slightly opaque on the outside but uncooked on the inside.
  3. Wine: Add wine to the pan of rice and simmer until absorbed. Stir in the cooked butternut mixture.
  4. Broth: Slowly add the vegetable broth to the pan, adding ½ cup at a time. Wait until broth has almost completely absorbed before adding another ½ cup. Begin tasting the rice after 15 minutes or so. Once it is al dente (a little bit chewy), stop adding broth (you may not need the full amount).
  5. Flavor: Stir in parmesan and butter. Taste and add salt and pepper to suit your liking. Optionally add fried sage leaves*. Serve immediately for optimal tastiness.

Notes

  • *Fried sage leaves level up this risotto! To make them, heat a thin layer of oil in a saute pan over medium heat. Carefully drop fresh sage leaves into the oil. They should immediately sizzle (if not, increase the heat). Cook each leaf about 10 seconds per side, or until slightly golden and crispy.
  • Variations on this risotto are easy. You can swap out the butternut squash for pumpkin or sweet potato. Or make it herby by cooking the squash with chopped rosemary or thyme.
  • Storage: Risotto is not great the next day. You can keep it in the fridge in an airtight container for up to 3 days, but the texture will change. Reheat it with additional broth on the stovetop. As for freezing, I don't recommend it - you can learn more about freezing risotto here.

Nutrition Information

Serving 1serving Calories 463kcal (23%) Carbohydrates 71.6g (24%) Protein 13.1g (26%) Fat 12.6g (19%) Saturated Fat 5.6g (28%) Cholesterol 20mg (7%) Sodium 879mg (37%) Potassium 662mg (19%) Fiber 4.2g (17%) Sugar 3.4g (7%) Calcium 137mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 463

% Daily Value*

Serving 1serving
Calories 463kcal 23%
Carbohydrates 71.6g 24%
Protein 13.1g 26%
Fat 12.6g 19%
Saturated Fat 5.6g 28%
Cholesterol 20mg 7%
Sodium 879mg 37%
Potassium 662mg 14%
Fiber 4.2g 17%
Sugar 3.4g 7%
Calcium 137mg 14%
Iron 2mg 11%

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