Butternut Squash Risotto

Susan McGreevy Recipe

By Susan McGreevy smcgreevy

Prep Time:
Stove Top

I love Risotto and I am always looking for recipes. It has such creaminess without the cream!

Blue Ribbon Recipe

Notes from the Test Kitchen:
Risotto is always a bit labor-intensive... but SO worth it! This recipe is a terrific example of how good homemade risotto can be.

NOTE: We used a total of 4 cups of chicken stock... Use more or less to your liking.


2 Tbsp
olive oil, extra virgin
1 medium
onion, chopped
2 Tbsp
sage, fresh, chopped
1 small
butternut squash, peeled, seeded and grated or finely chopped
1 clove
garlic, minced
1 1/2 c
arborio rice
1 c
dry white wine (always use wine you would drink when you cook)
salt and pepper to taste
1/2 c
parmesan cheese
4 c
chicken stock, light

About this Recipe

Course/Dish: Pasta Sides, Rice Sides
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Collection: Rice Reinventions

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Thea Pappalardo Sassy01
Oct 25, 2013
We just finished dinner and I have to tell you....This recipe rocks!!! Although it takes a while, it is not difficult. It was my first try at risotto and I'm not afraid of it any longer. Gordon Ramsey would be proud of me :D
Thea Pappalardo Sassy01
Oct 25, 2013
I tried this recipe and say it's Family Tested & Approved!
Char H Charh00
Aug 14, 2013
This sounds really good. Since I am not a fan of sage what other seasoning can I use to replace the sage?
Lily Moritz SugarNSpiceLily
Jan 25, 2013
That's cool. Thank you!
Wendy Rusch snooksk9
Jan 25, 2013
It's not my recipe, but as far as I can tell from the recipe, there is no reason why you couldn't Lily. :o)