Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes Butternut Squash Risotto 3.4 (314) 8 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 8, 2022 Print Share Share Tweet Pin Email Prep Time: 1 hrs Total Time: 1 hrs Servings: 4 Rather than adding the butternut squash at the end, we cooked it with the Arborio rice which causes the squash to soften during the cooking process and makes the risotto dish sweeter. Ingredients 1 tablespoon butter 1 ½ pounds butternut squash, peeled, seeded, and cut into ½-inch chunks Coarse salt and ground pepper 1 cup Arborio rice ½ cup dry white wine 2 cans (14 ½ ounces each) reduced-sodium chicken broth, mixed with ½ cup water and heated ⅓ cup grated Parmesan cheese, plus more for garnish 1 tablespoon chopped fresh sage, plus more for garnish Directions In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes. Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes. Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total. Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired. Cook's Notes Dried sage has a stronger flavor than fresh; use 1/2 teaspoon dried sage in place of each tablespoon of chopped fresh. Print