Butternut Squash Risotto

5 from 27 votes

Butternut Squash Risotto is a creamy rice dish. It's a hearty, nutritious and cozy side dish cooked on the stovetop without the need for constant stirring!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 345kcal

Author Yumna Jawad

Equipment

Ceramic Nonstick Cookware Set

Ingredients

4 cups low sodium vegetable broth divided
1 cup arborio rice
2 tablespoons olive oil
5 sage leaves chopped
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 freshly grated parmesan cheese

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.

Notes

Storage: Kept in an airtight container in the fridge, the risotto will last for a few days. To reheat it, I like to do so on the stovetop, adding a little broth or water and stirring it to make it creamy again.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

Use other types of shredded cheese in place of parmesan cheese if you'd prefer. Gruyere would make a great choice here.
To make it vegan, omit the Parmesan cheese.

Nutrition