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Butternut Squash Risotto
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Butternut Squash Risotto
2/2
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loveandlemons.com
By loveandlemons.com

Butternut Squash Risotto

Instructions
Prep:15minCook:40min
This butternut squash risotto is creamy, comforting, and delicious! Filled with cozy autumn flavor, it's a perfect recipe for a fall dinner party or date night.
Updated at: Mon, 29 Sep 2025 03:07:25 GMT

Nutrition balance score

Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
34
High

Nutrition per serving

Calories291.1 kcal (15%)
Total Fat4.1 g (6%)
Carbs53.3 g (21%)
Sugars4.3 g (5%)
Protein4.9 g (10%)
Sodium897.2 mg (45%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoon extra-virgin olive oil
1 tablespoonextra-virgin olive oil
1 medium yellow onion (chopped)
1yellow onion
medium, chopped
1/2 teaspoon sea salt (plus more to taste)
½ teaspoonsea salt
plus more to taste
Freshly ground black pepper
freshly ground black pepper
2 cups cubed butternut squash (¼-inch cubes)
2 cupsbutternut squash
cubed, 1/4-inch cubes
2 garlic cloves (finely chopped)
2garlic cloves
finely chopped
1 teaspoon minced rosemary or sage
1 teaspoonrosemary
minced, or sage
1 cup uncooked Arborio rice
1 cuparborio rice
uncooked
½ cup dry white wine
½ cupdry white wine
4 cups warmed vegetable broth
4 cupsvegetable broth
warmed
Chopped parsley or small sage leaves (optional, for garnish)
parsley
Chopped, or small sage leaves, optional, for garnish
½ cup grated pecorino or Parmesan cheese (optional, for serving)
½ cuppecorino cheese
grated, or Parmesan, optional, for serving

Instructions

View on loveandlemons.com
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