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Healthy Balance

Butternut Squash Risotto

a bowl of butternut squash risotto
Try this sweet butternut squash risotto recipe as an entrée or a creative side dish. Use vegetable broth instead of chicken broth for a vegetarian option.

Servings: 8

Nutrition Facts

  • Calories: 242
  • Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 280mg
  • Carbohydrates: 44g
  • Fiber: 2g
  • Protein: 6g



  1. In a saucepan, bring broth to a simmer. Reduce heat to low.
  2. In a deep skillet, heat olive oil over medium heat until hot. Add the onion and sauté until softened, about 2 to 3 minutes. Add the garlic and sage and sauté for another 2 minutes. Add squash and cook for 1 minute, stirring. Add rice and stir until it is opaque, about 3 minutes. Add 1 cup of the simmering broth and stir until broth is absorbed.
  3. Reduce heat to low. Continue to add broth, about 1/4 cup at a time, until the rice kernels are al dente (just tender), about 20 to 25 minutes.
  4. If additional liquid is needed to cook rice, add water in 1/4-cup intervals until rice is cooked. Add pepper to taste.
  5. Serve immediately, sprinkled with pine nuts and parsley or sage.

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