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Winter Squash Risotto

"We all know that Risotto is delicious, but who knew that it could be so easy to do!"
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servings 414 cals
Original recipe yields 5 servings

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  1. Heat oil in heavy saucepan over medium heat. Add onion, cook until translucent. Add the rice, bacon, and sage, stir to coat with oil. Ladle one cup of hot broth into the rice, bring rice to a bubbling simmer. Cook, stirring often with a wooden spoon until the broth is absorbed by the rice, adding more broth as needed. After cooking 10 minutes add the squash along with one cup of broth. Continue to cook, adding additional broth as needed, until rice is creamy but a little firm. Add salt and pepper to taste. Stir in the butter and cheese.


  • Serving Suggestions
  • Serve with chopped parsley and additional grated Parmesan cheese.

Nutrition Facts

Per Serving: 414 calories; 12.6 g fat; 63.3 g carbohydrates; 10.5 g protein; 20 mg cholesterol; 283 mg sodium. Full nutrition


Read all reviews 4
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This was okay. I made it because I was looking for a way to use up some winter squash I had in the freezer. I used chopped turkey sausage instead of bacon. I probably should have cooked my onio...

not bad - I used what was on hand though. I threw in diced a zuchhini, and baked and mashed a nice winter squash. I started by frenching a couple of antibiotic-free pork chops in coconut oil (in...

IT was not a really good receipe....I made it and it was very musshy!I wont make it again!

I couldn't find this brand in my grocer's freezer so I roasted my own butternut squash and added it at the end. Delicious! Could not believe the creamy texture the squash added. Yummy!