5 from 54 votes
Butternut Squash Risotto
Butternut Squash Risotto combines arborio rice soaked briefly in vegetable broth with sautéed sage, onion, and garlic, then cooked with cubed butternut squash and broth until creamy. Parmesan cheese enriches the dish, delivering a creamy risotto with tender squash pieces and aromatic sage. It’s a comforting, textured side or main dish that can be reheated gently to restore creaminess.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
4
servings
Calories:
345 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 4 cups vegetable broth divided, low sodium
- 1 cup arborio rice
- 2 tablespoons olive oil
- 5 sage chopped, leaves
- 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 Parmesan Cheese freshly grated
Instructions
- 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.
- 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.
- Add the parmesan cheese, and remaining 1 cup of broth, stir until the cheese has fully melted. Serve immediately.
Cup of Yum
Notes
- Store leftovers in an airtight container in the refrigerator; reheat on the stovetop with added broth or water to regain creaminess.
- Other shredded cheeses like Gruyere can replace Parmesan for a different flavor profile.
- To prepare a vegan version, omit the Parmesan cheese from the recipe.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 servings
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.