Squash and Sage Risotto

Risotto is easy to make, but it does take a bit of effort with all the stirring! This earthy recipe works well with just about any kind of squash. If you’re in a hurry, use canned puréed pumpkin or look for precooked butternut squash in your grocer’s freezer section.

Serves: 4Hands-on: 45 minutesTotal: 45 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 3 cloves garlic, peeled and minced
  • ½ medium yellow onion, peeled and diced
  • 2 Tbsp. olive oil
  • 1½ cups Arborio rice, uncooked
  • 5 cups vegetable broth
  • 2 whole cloves
  • 1½ cups roasted chopped butternut squash
  • 1½ tsp. ground sage
  • ½ tsp. salt
  • ¼ tsp. ground black pepper

Directions

  • In a large skillet, sauté the garlic and onions in olive oil for 3 minutes over medium-high heat. Add uncooked rice and cook for 2 more minutes, stirring frequently to lightly toast the rice.
  • Add ¾ cup vegetable broth and cloves and stir well. When most of the liquid has been absorbed, add another ½ cup broth, stirring frequently. Continue adding vegetable broth ½ cup at a time until rice is just tender and sauce is creamy, about 20–25 minutes.
  • Reduce heat to medium low and stir in puréed pumpkin or squash and ¼ cup vegetable broth. Continue to stir well and allow to cook for 4–5 more minutes.
  • Stir in sage and season with salt and pepper.
  • Allow to cool, stirring occasionally, for at least 5 minutes. Risotto will thicken slightly as it cools. Remove cloves before serving.

Recipe Information

Serves: 4

Ingredients

  • 3 cloves garlic, peeled and minced
  • ½ medium yellow onion, peeled and diced
  • 2 Tbsp. olive oil
  • 1½ cups Arborio rice, uncooked
  • 5 cups vegetable broth
  • 2 whole cloves
  • 1½ cups roasted chopped butternut squash
  • 1½ tsp. ground sage
  • ½ tsp. salt
  • ¼ tsp. ground black pepper

Directions

  • In a large skillet, sauté the garlic and onions in olive oil for 3 minutes over medium-high heat. Add uncooked rice and cook for 2 more minutes, stirring frequently to lightly toast the rice.
  • Add ¾ cup vegetable broth and cloves and stir well. When most of the liquid has been absorbed, add another ½ cup broth, stirring frequently. Continue adding vegetable broth ½ cup at a time until rice is just tender and sauce is creamy, about 20–25 minutes.
  • Reduce heat to medium low and stir in puréed pumpkin or squash and ¼ cup vegetable broth. Continue to stir well and allow to cook for 4–5 more minutes.
  • Stir in sage and season with salt and pepper.
  • Allow to cool, stirring occasionally, for at least 5 minutes. Risotto will thicken slightly as it cools. Remove cloves before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories380
Total Fat8g
Saturated Fat1g
Cholesterol0mg
Sodium1130mg
Total Carbohydrate74g
Dietary Fiber6g
Sugars9g
Protein7g