Easy Butternut Squash Risotto

5.0
(2)

Simple and hearty butternut squash risotto dish.

1
Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hrs
Servings:
4
Yield:
4 servings

Ingredients

  • 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

Directions

  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.

Nutrition Facts (per serving)

453 Calories
7g Fat
79g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 453
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 11%
Cholesterol 7mg 2%
Sodium 748mg 33%
Total Carbohydrate 79g 29%
Dietary Fiber 3g 10%
Total Sugars 5g
Protein 11g
Vitamin C 3mg 15%
Calcium 168mg 13%
Iron 1mg 8%
Potassium 93mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.