Savory Butternut Squash Risotto
A creamy and comforting Butternut Squash Risotto, perfect for autumn evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Arborio rice
- 1 medium butternut squash, peeled and cubed
- 4 cups vegetable broth
- ½ cup white wine (optional)
- 1 cup freshly grated Parmesan cheese
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- Fresh sage leaves, chopped
- Salt and pepper, to taste
Instructions
- Prep the butternut squash: Peel, seed, and cut squash into small cubes.
- Sauté the aromatics: Warm olive oil in a skillet, add onion, and cook until translucent.
- Cook the squash: Add butternut squash and sauté until starting to soften.
- Add the Arborio rice: Pour in rice and stir to coat grains.
- Deglaze the pan: Add white wine and stir until mostly absorbed.
- Gradually add the broth: Stir in broth, one ladle at a time, waiting for absorption.
- Finish with Parmesan and sage: Stir in cheese and sage, adjusting seasoning.
- Let it rest: Turn off heat and let risotto rest before serving.
Notes
A drizzle of olive oil and a sprinkle of extra Parmesan make for a lovely garnish.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg
Keywords: butternut squash, risotto, creamy pasta, autumn recipe, comfort food