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Homemade butternut squash risotto is served in a white bowl with a spoon.
5 from 2 votes
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Butternut Squash Risotto

Butternut Squash Risotto is bursting with fresh sage flavor, has a creamy and silky smooth texture, and a little bite from Parmesan cheese and lemon juice.  Learn how easy it is to make this risotto recipe at home by following a few step-by-step instructions.  Your loved ones will be requesting this homemade butternut squash risotto from you again and again!

Course Main Course, Side Dish
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 349 kcal
Author London

Ingredients

Roasted Butternut Squash

  • 3-4 cups butternut squash cut into ½-inch cubes
  • 2 Tbsp. oil olive or avocado
  • 1 tsp. salt to taste
  • ¼ tsp. black pepper

Risotto

  • 1 ½ cups Arborio rice
  • 1 Tbsp. oil or butter
  • 1 small sweet onion finely diced
  • 2 cloves garlic crushed
  • 4 ½ - 5 cups broth chicken or vegetable, regular sodium
  • ¼ tsp. dried rosemary
  • ¼ tsp. dried thyme
  • ½-¾ tsp. salt to taste
  • ¼ tsp. black pepper
  • 1 Tbsp. fresh sage
  • ½ lemon juiced
  • ½ cup Parmesan cheese grated

Instructions

For the Roasted Butternut Squash:

  1. Preheat oven to 425°F.

  2. Add butternut squash, 2 tablespoons oil, 1 teaspoon salt and ¼ teaspoon pepper to a large bowl. Toss until well combined.

  3. Line a large baking sheet with parchment paper and spread out cubes in a single layer. Bake for 30-35 minutes.

For the Risotto:

  1. Place chicken broth in a pot and heat to almost a boil. Reduce heat to medium-low to keep warm.
  2. Sauté oil and onions in a large pot or Dutch oven over medium heat. Add garlic and continue sautéing for another minute.
  3. Reduce heat to medium low and add rice. Stir for 1-2 minutes.
  4. Add ½-1 cup at a time of warmed chicken broth. Stir continuously and add next amount once liquid is almost completely absorbed. Repeat this process over the course of 25 minutes.
  5. During the last 5 minutes of cooking, mix in the dried rosemary, thyme, salt and pepper.
  6. Once all broth is added and the risotto is to your desired consistency, add fresh sage, lemon juice, Parmesan cheese, and roasted butternut squash. Stir until well mixed and serve with additional fresh sage and Parmesan cheese. Enjoy!

Recipe Notes

Traditionally risottos call for the addition of a little white wine. If you’d like, you can substitute the first ½ cup of chicken broth to be added to the risotto with an equal amount of a dry white wine.
If you're vegan, feel free to substitute with a vegan Parmesan cheese.

Nutrition Facts
Butternut Squash Risotto
Amount Per Serving
Calories 349 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Cholesterol 6mg2%
Sodium 2104mg91%
Potassium 358mg10%
Carbohydrates 58g19%
Fiber 5g21%
Sugar 6g7%
Protein 8g16%
Vitamin A 8444IU169%
Vitamin C 22mg27%
Calcium 188mg19%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.