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–+ servings
creamy butternut squash risotto topped with fresh rosemary
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Butternut Squash Risotto Recipe

Learn how to cook butternut squash risotto with creamy Parmesan and arborio rice for an easy fall dish perfect for any dinner.
Course Dinner, Side Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 35 minutes
Servings 12 servings
Calories 108kcal
Author Jennifer

Ingredients

  • 2 cups cubed butternut squash (cut into ½-inch cubes)
  • 2 tablespoons butter
  • ½ yellow onion (diced)
  • 1 cup arborio rice (uncooked)
  • ⅓ cup dry white wine (optional)
  • 4 cups chicken broth (divided)
  • ¼ cup grated Parmesan
  • salt & pepper
  • fresh rosemary

Instructions

  • Steam squash until tender.
  • Sauté onion in butter; add rice and cook until lightly browned.
  • Add wine and evaporate.
  • Add 1 cup broth and squash; cook until absorbed.
  • Add remaining broth and cook until creamy.
  • Remove from heat, stir in Parmesan, and serve.

Nutrition

Serving: 1serving | Calories: 108kcal | Carbohydrates: 17g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 344mg | Potassium: 125mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2558IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg