Butternut Squash Risotto 

Prep Time: 10 minutes | Cook Time: 40 minutes



  • 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


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.


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

Top with additional parmesan if desired.

Perfect Pairing

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