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

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

Instructions

In a saucepan over medium heat, bring chicken broth to a simmer. Reduce heat to low.
In another large skillet, heat olive oil over medium heat. Add diced 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 5 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 simmering chicken broth to the rice mixture. Cook, stirring frequently, until the liquid has been absorbed. Continue to add broth 1 cup at a time, stirring and continuing to allow the rice to absorb between 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 warm. Enjoy!

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