Butternut Squash Risotto

Photo by John Kernick
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 609 calories
    • Calories 16 calories from fat
    • Fat 11 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 977 mg
    • Protein 17 g
    • Carbohydrate 100 g
    • Sugar 7 g
    • Fiber 7 g


  1. Check 4cups low-sodium chicken broth
  2. Check 2tablespoons olive oil
  3. Check 1 large yellow onion, finely chopped
  4. Check 1/2teaspoon kosher salt
  5. Check 1/4teaspoon black pepper
  6. Check 2tablespoons finely chopped fresh sage
  7. Check 1 small butternut squash, peeled, seeded, and grated (about 4 cups)
  8. Check 1 large clove garlic, finely chopped
  9. Check 1 1/2cups Arborio rice
  10. Check 1cup dry white wine
  11. Check 1/2cup (2 ounces) grated Parmesan


  1. Warm the broth in a small saucepan over low heat. 
  2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, salt, and pepper and cook for 4 minutes. Add the sage and cook for 1 minute. Add the squash and garlic and cook until the squash begins to soften, about 3 minutes. Add the rice and cook, stirring constantly, for 3 minutes.
  3. Add the wine and cook, stirring frequently, until the liquid is absorbed, about 3 minutes. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more. It should take about 30 minutes for all the broth to be absorbed.
  4. Remove from heat and stir in the Parmesan. Spoon into individual bowls.