Butternut Squash Risotto

Serves: About 4-6

Prep Time: 15-minutes; Cook Time: 35 mintues

Total Time: 50-minutes

Recipe with cooking demonstration developed by: Shannon Costello, RDN, LDN with CFW


  • 4 - 5 cups low-sodium vegetable broth
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, chopped
  • ½ teaspoon iodized salt, divided
  • Freshly ground black pepper
  • 3 cups cubed butternut squash, ¼-inch cubes
  • 2 garlic cloves, finely chopped
  • 1 teaspoon minced fresh sage (extra chopped fresh sage leaves, for optional garnish)
  • 1 cup uncooked Arborio rice
  • ½ cup dry white wine (omit for alcohol-free version)
  • ½ cup grated pecorino or Parmesan cheese (additional for serving, if desired)

Preparation Instructions:

  1. Wash your hands thoroughly with soap and warm water.
  2. Warm vegetable broth in a medium saucepan over low heat.
  3. Heat Dutch oven or large saucepan over medium heat. Once hot, add oil. Add onion, ¼ teaspoon salt, & several grinds of black pepper. Saute for about 2-3 minutes. Add butternut squash & remaining salt. Cover and cook about 6-8 minutes, stirring occasionally.
  4. Add garlic & minced sage. Saute for 1 minute until fragrant. Add rice and allow to toast for 1 minute while lightly stirring. Make a small well in the middle of the pan, then add white wine & immediately stir. Let wine cook for 2-3 minutes until liquid is mostly cooked down (evaporated).
  5. Add about ½ - ¾ cup of warmed broth to rice. Stir to incorporate. Continue to lightly stir until most of the liquid has been absorbed by the rice. Continue adding ½ - ¾ cup of broth at a time, stirring, and allowing liquid to be absorbed at each step before adding additional broth. Reduce heat to medium-low if liquid is absorbed too quickly (less than 1 minute). Cook until butternut squash is tender, rice is cooked through, and the dish is creamy. This may take between 15-25 minutes. Adjust seasonings to taste.
  6. Turn off heat and stir in optional cheese until melted. Garnish with more fresh sage and/or additional cheese.
  7. Allow leftovers to completely cool before storing in an airtight container in the refrigerator for up to 4-5 days. It’s not recommended to freeze leftover risotto.