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Butternut Squash Risotto
5 from 3 votes

Butternut Squash Risotto

This creamy Butternut Squash Risotto is the perfect comfort dish. Creamy rice is combined with pureed squash in this comforting recipe.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings: 6 servings
Calories: 387 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 butternut squash small
  • 5-6 cups chicken broth
  • 1 cup water
  • 2 tablespoons extra-virgin olive oil
  • 1 onion finely chopped, small
  • 2 cloves garlic minced
  • 2 cups arborio rice
  • nutmeg freshly grated
  • salt
  • black pepper
  • 1 cup Parmigiano-Reggiano cheese grated
  • 2 tablespoons butter cut into pieces
  • sage slivered, fresh

Instructions

    Cup of Yum
  1. Preheat the oven to 400ºF. Slice the butternut squash in half through the long side. Set both halves cut side up on a baking sheet lined with foil. Roast in the oven until the squash is tender. (This could be more or less time, depending on the size of your squash. You can check to see if it is done by piercing it with a fork. It will be soft when it is done.) Remove from the oven and allow the squash to cool.
  2. When the squash is cool, scoop the flesh and place in a food processor. Process until smooth. Weigh out 12 oz of the puree. Reserve the remaining squash for another recipe.
  3. Heat the chicken broth and the water in a saucepan over medium heat. Once hot, turn the heat down to low.
  4. Heat the olive oil in a large skillet or Dutch oven. Add the onion and cook until softened, about 2 minutes. Add the garlic and cook an additional 30 seconds. Add the rice and toast, stirring, for 3 minutes.
  5. Add 2 ladlefuls of the warm broth to the pan and stir until the broth evaporates. Repeat with the remaining broth, cooking until the risotto is creamy. This will take about 20 minutes. 
  6. During the last few minutes of cooking, add the butternut squash puree. Season with nutmeg, salt and pepper.
  7. Remove the pot from the heat and stir in the butter and the cheese and stir to combine. Serve topped with the sage.

Notes

  • Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving 1/6 of recipe Calories 387kcal (19%) Carbohydrates 47g (16%) Protein 14g (28%) Fat 13g (20%) Saturated Fat 6g (30%) Polyunsaturated Fat 6g (35%) Trans Fat 0g (0%) Cholesterol 33mg (11%) Sodium 164mg (7%) Fiber 4g (16%) Sugar 1g (2%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 387

% Daily Value*

Serving 1/6 of recipe
Calories 387kcal 19%
Carbohydrates 47g 16%
Protein 14g 28%
Fat 13g 20%
Saturated Fat 6g 30%
Polyunsaturated Fat 6g 35%
Trans Fat 0g 0%
Cholesterol 33mg 11%
Sodium 164mg 7%
Fiber 4g 16%
Sugar 1g 2%

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