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Final cooked butternut squash risotto serve in a small bowl garnished with sage
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5 from 13 votes

Butternut Squash Risotto

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 20 minutes
Cook Time 35 minutes
0 minutes
Total Time 55 minutes
Servings 6 servings
Calories 288kcal
Author Yumna Jawad

Ingredients

  • 1 cup arborio rice
  • 4 cups vegetable broth
  • 2 cups butternut squash uncooked medium diced
  • 5 tablespoons olive oil
  • ¼ cup white onion minced
  • 1 clove garlic minced
  • 1 teaspoon salt
  • 5 sage leaves chopped
  • ½ teaspoon black pepper
  • ½ cup parmesan shredded

Instructions

  • Preheat oven to 375°F. Toss 1 ¾ cup of the butternut squash with 2 tablespoons of olive oil and bake on a baking tray for 25 minutes, set aside.
  • Combine remaining ¼ cup of raw butternut squash with 3 cups vegetable broth in a blender and blend until well pureed, pour over the rice and let stand for 10 minutes, stirring occasionally. Drain the rice, keeping the broth mixture separately, and let stand for 10 minutes.
  • Heat remaining 3 tablespoons olive oil in a pot over medium high heat; add the sage and fry briefly, about 15 seconds. Add the drained rice followed quickly by the onion and garlic, stir to toast rice, about 1 minute. Add the 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 7-10 minutes, stirring 1-2 times.
  • Add the parmesan cheese, roasted squash, and remaining 1 cup of broth, stir until cheese has fully melted. Serve immediately.

Notes

Storage: Store any leftovers in an airtight container. They will last about 2-3 days in the fridge, but the consistency is best on the first day. Re-heat in the microwave with a splash of vegetable broth and a dab of butter and/or parmesan cheese.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • To make the sauce more creamy, you can add some milk instead of some of the pasta water. 
  • 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.
Nutritional Data: The information below is an automated estimate. It could vary based on cooking methods and ingredients used.

Nutrition

Calories: 288kcal | Carbohydrates: 35g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 1151mg | Potassium: 207mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5359IU | Vitamin C: 10mg | Calcium: 121mg | Iron: 2mg