DinnerDish

Butternut Squash Sage Risotto

Name: Butternut Squash Sage Risotto
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 3 cups diced butternut squash; 2 tbsp olive oil; 1 yellow onion, chopped; 1 1/2 cups arborio rice; 5 cups vegetable broth, warmed; 2 tbsp butter; 1 tsp dried sage; 1/2 cup grated parmesan; 1 tbsp lemon juice; Kosher salt; Black pepper

Vegetarian risotto with roasted butternut squash, arborio rice, sage, parmesan, butter, and lemon.

Author: ForkmadeUpdated: 10/4/2026No ratings yet

Ingredients

3 cups diced butternut squash

2 tbsp olive oil

1 yellow onion, chopped

1 1/2 cups arborio rice

5 cups vegetable broth, warmed

2 tbsp butter

1 tsp dried sage

1/2 cup grated parmesan

1 tbsp lemon juice

Kosher salt

Black pepper

Instructions

Step 1

Toss the squash with 1 tablespoon olive oil, salt, and pepper, then roast until tender.

Step 2

Cook the onion in the remaining olive oil until softened.

Step 3

Stir in the arborio rice and sage until the grains are glossy.

Step 4

Add warm broth 1/2 cup at a time, stirring often and letting each addition absorb before adding the next.

Step 5

Fold in the roasted squash, butter, parmesan, lemon juice, and black pepper.

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Servings

Timing

60 min

Meal type

Dinner

Recipe level

Dish

Visibility

public

Dietary tags

Gluten-freePeanut-freeVegetarian