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Vegetarian Butternut Squash Risotto with feta and herbs

Butternut Squash Risotto

Creamy butternut squash risotto with Arborio rice, Parmesan, and sage—a rich, comforting fall dish.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Course Main Course
Cuisine Italian
Servings 4

Nutrition

Calories: 375kcalCarbohydrates: 54gProtein: 10gFat: 12gSaturated Fat: 5gFiber: 4gSugar: 3g

Ingredients
  

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 cup Arborio rice
  • 1 ½ cups diced butternut squash peeled
  • ½ cup dry white wine optional – use more broth if omitting
  • 4 cups vegetable broth warmed
  • ½ cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh thyme or parsley optional, for garnish

Instructions
 

  • In a large saucepan, heat the olive oil and butter over medium heat. Add onion and cook until soft (about 3–4 minutes). Stir in garlic and cook 1 more minute.
  • Add Arborio rice to the pan. Stir for 1–2 minutes until the grains are translucent around the edges.
  • Pour in the white wine (if using) and stir until mostly absorbed.
  • Add diced butternut squash and 1 cup of warm broth. Stir frequently, letting the rice absorb most of the liquid before adding more. Continue adding broth gradually, stirring often, until the rice is creamy and the squash is tender (about 25–30 minutes).
  • Stir in Parmesan cheese, and season with salt and pepper to taste. Let it rest for 2–3 minutes before serving.
  • Top with extra cheese and herbs if desired. Serve hot.

Notes

  • Add a handful of spinach or peas at the end for color and nutrients.
  • Reheat the leftovers gently with a splash of broth or water.
Keyword autumn recipes, easy recipes, Italian recipes, squash recipes
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