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  • Nicole Cook

Creamy Butternut Squash Risotto


2 tbsp olive oil

1 small onion, diced

1 tbsp fresh sage, chopped

3 garlic cloves, minced

1 1/2 cups arborio rice

1/2 cup dry white wine

6-8 cups chicken or vegetable stock (at room temperature)

1 cup roasted and smashed butternut squash

salt and pepper to taste

1 cup shredded parmesan cheese


1. In a medium to large pot heat olive oil over medium heat. Add onion and sauté until soft. Add sage and garlic and sauté 1 minute more. Stir in the rice until rice starts to go from white to almost transparent, about 1-2 minutes. Pour in the wine and simmer with the rice, stirring constantly until wine reduces to about half.

2. Add one cup of stock at a time, stirring frequently. Once a cup is almost absorbed by the rice, add another. Continue doing this until rice is cooked. Then add the butternut squash with one last cup of stock. Season with salt and pepper, and simmer one last minute. Remove from heat and stir in parmesan cheese.


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