Easy Butternut Squash Risotto

Slowly cooked to a creamy consistency, Arborio rice is mixed with butternut squash puree, fresh sage, and shredded Parmesan cheese in this hearty risotto recipe.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 453 Calories

Ingredients

• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 2 tablespoons chopped fresh sage
• ½ cup dry white wine
• 5 cups vegetable broth
• 1 medium onion, finely chopped
• 1 ½ cups Arborio rice
• 1 pound mashed, cooked butternut squash
• 8 tablespoons finely shredded Parmesan cheese, divided

Recipe Instructions

Step 1

Pour broth in a medium saucepan, cover, and heat over medium-low heat until warm, about 10 minutes.

Step 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.

Step 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.