Butternut Squash Risotto

Creamy and comforting, this Butternut Squash Risotto is a delightful autumn dish that captures the essence of fall in every bite.

Butternut Squash Risotto

Butternut Squash Risotto


  • 1 cup Arborio rice
  • 2 cups butternut squash, diced
  • 4 cups vegetable broth, warm
  • 1/2 cup dry white wine
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Fresh sage leaves for garnish


  1. Heat the vegetable broth in a saucepan and keep it warm.
  2. In a large pan, sauté the chopped onion in butter until translucent.
  3. Add the Arborio rice and garlic, stirring until the rice is lightly toasted.
  4. Pour in the white wine and cook until it evaporates.
  5. Begin adding the warm vegetable broth one ladle at a time, stirring constantly.
  6. Add the diced butternut squash and continue adding broth until the rice is creamy and cooked al dente.
  7. Stir in the grated Parmesan cheese and season with salt and pepper.
  8. Serve hot, garnished with fresh sage leaves and an extra sprinkle of Parmesan.

Total time: 40 minutes

Yield: 4 servings

Nutritional Information: Calories per serving – 350, Fat – 12g, Carbohydrates – 50g, Protein – 10g

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