Butternut Squash Risotto 

Prep Time: 10 minutes | Cook Time: 40 minutes

servings

INGREDIENTS

  • 1 Tbsp butter
  • 1 butternut squash, peeled, seeded, and chopped into 1/2-inch pieces
  • Salt and pepper, to taste
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 4 cups chicken broth, heated
  • 1/3 cup finely grated Parmesan
  • 1/4 tsp dried sage

Instructions

In a heavy-bottomed pan over medium-heat, melt the butter. Add the squash and season with salt and pepper. Cook the squash until the edges are a softened, about 8 minutes.

Add in the rice and stir. Add the wine and cook until almost all of the wine is cooked off, about 2 minutes. Reduce heat to medium-low and add in 1/2 cup of broth. Cook, stirring, until the liquid is fully absorbed. Add the broth a 1/2 cup at a time, stirring and cooking until liquid is absorbed each time before adding more broth. This should take about 35-40 minutes.

Stir in the parmesan and sage. Serve immediately.

Notes

This dish gets creamy from all of the stirring. Don't give up!

Top with additional parmesan if desired.

Perfect Pairing

Looking for a salad to serve alongside this dish?