Easy Butternut Squash Risotto recipe

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5 cups vegetable broth
1 tablespoon olive oil
1 medium onion, finely chopped
1 ½ cups Arborio rice
½ cup dry white wine
1 pound mashed, cooked butternut squash
8 tablespoons finely shredded Parmesan cheese, divided
2 tablespoons chopped fresh sage
salt and ground black pepper to taste

Nutrition Info

453.1 calories
carbohydrate: 79.2 g
cholesterol: 7.2 mg
fat: 6.8 g
fiber: 2.8 g
protein: 11.2 g
saturatedFat: 2.2 g
servingSize: -
sodium: 747.6 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -


  1. Pour broth in a medium saucepan, cover, and heat over medium-low heat until warm, about 10 minutes.

  2. Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, 6 to 8 minutes. Add rice, cook and stir for 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 2 minutes. Add 1/2 cup warm broth and simmer, stirring frequently, until it is absorbed, about 5 minutes. Repeat with remaining broth, adding 1/2 cup at a time and stirring until all broth is absorbed and rice is tender and creamy, about 25 minutes more.

  3. Meanwhile, puree cooked squash. Add pureed squash to rice with 6 tablespoons Parmesan cheese, sage, salt, and pepper. Stir until cheese is melted. Garnish with remaining Parmesan and serve immediately.

Recipe Yield

4 servings

Recipe Note

Simple and hearty butternut squash risotto dish.

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