Butternut Squash Risotto

Butternut Squash Risotto is a creamy, cheesy, savory dish that is easier to make than you might think! Simple enough for a weeknight meal, but feels fancy enough for a special occasions.

Course dinner

Cuisine American

Keyword Butternut Squash Risotto

Prep Time 15

Cook Time 28

Total Time 43

Servings

Calories 506kcal

Ingredients

7 cup chicken broth, low-sodium
1 tablespoon olive oil
1 cup, chopped onion
1 tablespoon butter
2 cloves garlic
4 cups butternut squash cut into small cubes
1/4 teaspoon salt
1/4 teaspoon black pepper, ground
2 cup arborio rice
1/2 cup Parmesan cheese freshly grated
2 tablespoon fresh sage or basil, optional

Instructions

In a saucepan over medium heat, bring chicken broth to a simmer. Reduce heat to low.
Add olive oil to a large saucepan over medium heat. Add onion and cook for 3-5 minutes or until it begins to soften.
Add the butter, garlic and butternut squash to the saucepan and cook for 2-3 minutes more. Season with salt and pepper. Stir in the rice and cook for another minute or so until the rice is translucent.
With a ladle, add about 1 cup of the chicken broth. Cook, stirring frequently, until the liquid has been absorbed. Add remaining broth about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more.
Stir often and cook until squash is tender and risotto is creamy, about 25 minutes. Stir in Parmesan and fresh herbs and serve.

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