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5.0 from 6 votes

Butternut Squash Risotto

Woodsy, autumn flavors meld together in this comforting Butternut Squash Risotto dish!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 4 servings
Calories: 299 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 1/2 tablespoons olive oil
  • 1/2 medium yellow onion chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/4 cups butternut squash peeled and cubed
  • 2 cloves garlic minced
  • 1 teaspoon fresh sage minced
  • 1 cup arborio rice
  • 1/3 cup dry white wine
  • 4 1/4 cups vegetable broth warmed

Instructions

    Cup of Yum
  1. Heat olive oil in a large skillet over medium heat. Add chopped onion, salt, and pepper, cooking until onion is translucent, about 3 minutes. Stir in butternut squash and cook for 5 minutes.
  2. Add minced garlic and sage to the skillet, cooking until fragrant, about 1 minute. Stir in arborio rice to coat with the oil and cook for another minute or until toasty.
  3. Pour in white wine and let it simmer and absorb. Gradually add warmed vegetable broth, 1/2-3/4 cup at a time, stirring constantly. Allow each addition to be absorbed before adding the next. Continue until rice is creamy and squash is tender, about 25-30 minutes.

Nutrition Information

Calories 299kcal (15%) Carbohydrates 54g (18%) Protein 4g (8%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Sodium 1295mg (54%) Potassium 359mg (10%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 8904IU (178%) Vitamin C 18mg (20%) Calcium 51mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 299

% Daily Value*

Calories 299kcal 15%
Carbohydrates 54g 18%
Protein 4g 8%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Sodium 1295mg 54%
Potassium 359mg 8%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 8904IU 178%
Vitamin C 18mg 20%
Calcium 51mg 5%
Iron 3mg 17%

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