Winter Squash Risotto

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

Serves: 6Hands-on: 30 minutesTotal: 55 minutesDifficulty: Medium

Serves: 6


  • 4 cups fat-free vegetable broth
  • 2 Tbsp. olive oil, divided
  • 3 cups cubed butternut squash
  • 1 medium onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 1 cup chopped leek
  • 4 fresh sage leaves
  • ½ tsp. salt
  • ⅛ tsp. ground white pepper
  • 1½ cups Arborio rice
  • ½ cup grated Parmesan cheese, divided
  • 1 Tbsp. butter


  • Preheat oven to 400°F.
  • Toss squash with 1 tablespoon olive oil and spread on a baking sheet. Bake squash until tender and beginning to brown, about 25 minutes. Remove from oven and set aside.
  • Place broth in medium saucepan over medium-high heat. Bring just to a boil, then reduce heat to low.
  • In a large saucepan, heat remaining olive oil over medium heat. Add onion, garlic, and leek; cook and stir for 4 to 5 minutes longer until onion is translucent.
  • Stir in sage leaves, 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, add ½ cup of the Parmesan cheese and butter. Stir for 1 minute. Fold in the roasted squash. Serve immediately with the remaining grated Parmesan cheese.