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Butternut Squash Risotto
Creamy butternut squash risotto with sage, parmesan and toasted walnuts — warming autumn comfort food.
Total time
50 min
Prep
20 min
Cook
30 min
Difficulty
medium
Cuisine
Vegetarian
vegetariangluten-free
Ingredients
400garborio rice
600gbutternut squash, half roasted and half pureed
1large onion, finely diced
3 clovesgarlic, minced
200mldry white wine
1.2Lhot vegetable stock
100gparmesan, grated
60gbutter
80gwalnuts, toasted
8fresh sage leaves, fried crispy
Instructions
1
Roast half the squash in cubes, puree the other half with a little stock.
2
Soften onion in butter, add garlic.
3
Add rice and toast 2 minutes.
4
Add wine and stir until absorbed.
5
Add stock ladle by ladle, stirring constantly, 18 minutes.
6
Stir in squash puree and roasted cubes.
7
Remove from heat, stir in parmesan and remaining butter.
8
Top with crispy sage and toasted walnuts.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
669
Protein
21.3g
Fat
38.2g
Carbs
62.5g
Fiber
18.4g
Sodium
1534mg
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