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Butternut Squash Risotto


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Rate this recipe 4.5/5 (63 Votes)


  • 5 cups low-sodium chicken broth or low-sodium vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 1 ounce package frozen butternut squash puree, thawed (1-1/3 cup)*
  • 2 tablespoons chopped fresh sage
  • 1/2 cup finely shredded Parmesan cheese (2 ounces)
  • 1/2 teaspoon salt, plus more to taste
  • Freshly ground black pepper to taste


Adapted from


Step 1

In a medium saucepan heat broth until hot but not boiling. Reduce heat to low; cover to keep warm.

In a large saucepan heat oil over medium heat. Add onion. Cook and stir for 6 to 8 minutes until softened but not browned. Add rice; cook and stir for 1 minute. Add wine and simmer about 2 minutes, stirring constantly until it is absorbed.

Add 1/2 cup of the hot broth. Simmer over medium heat, stirring frequently, until it is absorbed. Repeat with the remaining broth, 1/2 cup at a time, allowing each addition to absorb before adding more, about 30 minutes total.

When all the broth is incorporated and the rice is tender and creamy, add the squash, sage, all but 2 tablespoons of the cheese, the salt, and pepper. Season with additional salt to taste. Garnish with reserved cheese. Serve immediately.

** To use fresh butternut squash:
Wash and halve lengthwise a 1 1/2-pound butternut squash. Remove seeds. Place, cut sides down, in a baking dish with 2 tablespoons water. Microwave, covered with vented plastic wrap, on 100% power (high) for 7 to 10 minutes or until tender, rearranging once. Let stand, covered, for 5 minutes. Scoop flesh out of skins and mash until smooth. Measure 1 1/3 cups. Reserve remaining squash for another use.


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