
Creamy arborio rice with roasted butternut squash.
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Nutrition per Serving
Ingredients
Estimated total cost: €7.22 · €1.20/serving
- 2 cans (14.5 ounces each) low-sodium chicken brothEst. price €1.80–€3.20
- 1/2 cup waterEst. price €0.00–€0.01
- 1 tablespoon unsalted butterEst. price €0.10–€0.25
- 11/2 pounds butternut squash, seeded and peeled and cut into 1/2-inch chunksEst. price €1.80–€3.50
- Coarse salt and ground pepperEst. price €0.02–€0.05
- 1 cup Arborio riceEst. price €1.00–€2.20
- 1/2 cup dry white wineEst. price €1.00–€2.50
- 1/3 cup grated Parmesan cheese, plus more for garnishEst. price €1.20–€2.50
- 1 tablespoon chopped fresh sage, plus more for garnishEst. price €0.30–€0.70
Steps
- 1Start by heating the broth and water in a medium saucepan over medium heat until it reaches a simmer. Once it starts simmering, cover the pan with a lid.
- 2In a medium Dutch oven or heavy pot, melt butter over medium heat. Add the squash and season with salt and pepper. Stir frequently until the edges of the squash soften, which should take approximately 6 to 8 minutes. Next, add the rice to the pot and continue stirring until it turns translucent around the edges, which should take about 1 minute.
Cultural note
Risotto is a traditional Italian dish known for its creamy texture and versatility. Butternut squash risotto is a popular variation that showcases the sweetness and earthiness of the squash, adding a touch of seasonal flair to the classic recipe.
Seasonal note
Butternut squash is in season in the fall and winter months, making it a perfect ingredient for hearty dishes like this risotto. Fresh sage is also readily available in the cooler seasons, enhancing the seasonal flavors of the dish.
Health note
This creamy butternut squash risotto is a nutritious dish packed with fiber, vitamins A and C, and zinc. It is relatively low in calories and saturated fat, making it a healthy option for a comforting meal.
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