Butternut Squash Risotto

Prep Time:
1 hrs
Total Time:
1 hrs

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.


  • 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

  • cup grated Parmesan cheese, plus more for garnish

  • 1 tablespoon chopped fresh sage, plus more for garnish


  1. 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.

  2. Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.

  3. 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.

  4. 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.

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