Risotto with Winter Squash

Sweet and tender squash combines wonderfully with sage, onion, and leeks in this creamy risotto. This could be the main dish for a vegetarian dinner.

Serves: 6Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium

Serves: 6


  • 4 cups fat-free vegetable broth
  • 1 Tbsp. olive oil
  • 3 cups butternut squash, cubed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp. dried sage leaves
  • ½ tsp. salt
  • ⅛ tsp. ground white pepper
  • 1½ cups Arborio rice
  • ¼ cup grated Parmesan cheese
  • 1 Tbsp. butter
  • ¼ cup chopped flat-leaf parsley


  • Place broth in medium saucepan; place over low heat. In a large saucepan, heat oil over medium heat. Add squash; cook and stir until squash begins to brown, about 6 to 7 minutes. Add onion and garlic; cook and stir for 4 to 5 minutes longer until onion is translucent.
  • Stir in sage, salt, pepper, and rice; cook and stir for 3 minutes longer. Slowly add warm broth, ½ cup at a time, stirring frequently. When rice is al dente and squash is tender, add the cheese, butter, and parsley, cover, and remove from heat.
  • Let stand for 5 minutes, then stir and serve immediately.