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Butternut Squash Risotto

6 servings


Ethnic Cuisine No Added Sugars Vegetarian

Nutritional Facts Per Serving

12.6 g
63.1 g
2 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 406
  • Fat 10.7 g
    • Saturated  
    • + Trans 
  • Cholesterol 13 mg
  • Sodium   943 mg
  • Carbohydrate 63.1 g
    • Fibre   2 g
    • Sugars  
  • Protein 12.6 g
    • Vitamin A 42 %
    • Vitamin C 18 %
    • Calcium 24 %
    • Iron 8 %


Place the stock in a pot and bring to a gentle simmer. Heat the oil in another pot over medium heat. Add the squash and onion and cook, stirring, 5 minutes. Add the rice and cook, stirring constantly, 2 minutes more. Pour in the wine and simmer until it almost entirely evaporates. Add 1/2 of the simmer stock all at once. Adjust the heat so that the liquid gently bubbles over the entire surface. Cook the rice, stirring often, until it has absorbed the stock, about 15 minutes. Add the remaining stock 1/2 cup at a time, making the next addition when the rice has almost absorbed the last, and cook until rice is tender. (Be careful not to add to too much stock at the end of cooking time because the rice should be naturally creamy, not swimming in broth). Stir in the cheese and the sage. Remove from heat, cover and let stand 5 minutes. Stir in the parsley and serve with more freshly grated Parmigiano-Reggiano at the table.

Note: Risotto, which is short to medium grained, can be found in the aisle rice is sold.

Serving Suggestions

Grilled vegetables would be a nice dish to serve with risotto. To make them, grill 1/4-inch thick slices of zucchini, eggplant and onion, halved large mushrooms, and wedges of bell pepper, all brushed lightly with olive oil, over medium-high heat. Remove, drizzle with a little more olive and a touch of balsamic vinegar, sprinkle with salt and pepper, and serve.

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