Butternut Squash Risotto

Creamy arborio rice risotto with tender butternut squash and parmesan cheese. A luxurious comfort food dish.

Prep: 15min
Cook: 45min
Serves: 4
medium
420 cal

Recipe Categories

RiceButternut SquashHerbWineCheese

Ingredients

  • 1.5 cups Arborio rice
  • 2 cups Butternut squashdiced
  • 6 cups Chicken brothwarm
  • 1/2 cup White wine
  • 1 medium Oniondiced
  • 1/2 cup Parmesan cheesegrated
  • 3 tbsp Butter
  • 2 tbsp Olive oil
  • 2 tbsp Fresh sagechopped

Instructions

  1. 1

    Roast diced butternut squash at 400°F until tender, about 20 minutes.

  2. 2

    Heat olive oil in a large skillet. Sauté onion until translucent.

  3. 3

    Add rice and stir for 2 minutes until lightly toasted.

  4. 4

    Add wine and stir until absorbed.

  5. 5

    Add warm broth one ladle at a time, stirring constantly until absorbed.

  6. 6

    Continue adding broth and stirring for 20-25 minutes until rice is creamy.

  7. 7

    Fold in roasted squash, butter, and Parmesan cheese.

  8. 8

    Garnish with fresh sage and serve immediately.

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