Butternut Squash Risotto
Creamy risotto with roasted butternut squash, parmesan, and sage, perfect for fall and winter meals.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 small butternut squash, peeled and diced
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup white wine
- 4 cups vegetable stock, warmed
- 1/2 cup grated parmesan
- 1 tbsp fresh sage, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Toss butternut squash with olive oil, salt, and pepper. Roast for 25 minutes until tender.
- In a large pan, sauté onion and garlic until soft. Add Arborio rice and toast for 2 minutes.
- Pour in white wine and stir until absorbed. Add warm stock one ladle at a time, stirring until absorbed before adding more.
- When rice is creamy and tender, fold in roasted squash, parmesan, and sage. Season with salt and pepper.
- Serve warm.
Notes
- For a shortcut, use pre-chopped butternut squash.
- Pair with a simple salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg