Description

This creamy Butternut Squash Risotto combines tender arborio rice with sweet butternut squash puree, fresh sage, and Parmesan cheese to create a comforting and flavorful dish. Perfect as a vegetarian main course or a lavish side, the risotto is enriched with garlic and shallots, slowly cooked to a luscious consistency and garnished with peppery baby arugula for freshness.

Ingredients

Scale

Broth and Puree

3 cups fat free low-sodium chicken broth (use vegetable broth for vegetarian)
1 cup butternut squash puree*

Base Ingredients

1 tsp butter or olive oil
3 cloves garlic, chopped
1/4 cup shallots, chopped
1 cup arborio rice
2 oz dry white wine
1 tbsp fresh sage, minced

Finishing Touches

1/4 cup freshly grated Parmigiano-Reggiano
Salt and fresh cracked pepper, to taste
2 cups fresh baby arugula (for garnish)

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Instructions

Prepare the broth and puree: In a large saucepan, combine the chicken or vegetable broth with the butternut squash puree. Heat over medium-high heat until boiling, then reduce to a low simmer. Taste and season with salt if needed. Keep this warm throughout the cooking process.
Cook the aromatics and rice: In a large heavy saucepan over medium heat, melt the butter or heat the olive oil. Add the chopped shallots, garlic, and arborio rice. Sauté for about 3 minutes, stirring occasionally, until the rice is well coated and slightly translucent.
Add wine and sage: Pour in the dry white wine along with the minced fresh sage. Stir continuously until the wine is fully absorbed by the rice, imparting a fragrant flavor base.
Incorporate broth gradually: Start adding a ladleful of the warm broth mixture to the rice. Stir gently and almost constantly, waiting for each addition to almost fully absorb before adding the next ladleful. This slow addition and steady stirring release the rice’s starch, creating a creamy texture. Continue this process for about 25-30 minutes, until the rice is tender but still slightly firm at the center, and the broth is fully incorporated.
Finish with cheese and seasoning: Once all liquid is absorbed and the risotto is creamy, stir in the grated Parmigiano-Reggiano cheese. Remove the pot from heat and adjust seasoning with salt and freshly cracked pepper as desired.
Serve garnished: Serve the risotto immediately, topped with fresh baby arugula and additional grated cheese if you prefer, to add a peppery, fresh contrast to the rich dish.

Notes

Use freshly grated cheese such as Parmigiano-Reggiano or Pecorino Romano for the best flavor intensity instead of pre-grated options.
Don’t rush the risotto by adding broth too quickly. Patience is key to achieving perfect creaminess.
Stir frequently to release the starch from the rice; this is what makes the risotto luxuriously creamy.

Nutrition

Serving Size: 1 scant cup
Calories: 249 kcal
Sugar: 1 g
Sodium: 461 mg
Fat: 3 g
Saturated Fat: 1.5 g
Unsaturated Fat: 1.5 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 1 g
Protein: 7.5 g
Cholesterol: 5 mg