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Butternut Squash Risotto

Butternut Squash Risotto

June 15, 2026
Course
Serves 4

Silky arborio rice slowly coaxed into a creamy, golden risotto with the natural sweetness of butternut squash. Pure autumn comfort in a bowl.

Butternut squash is very well tolerated — soft, smooth, and low in insoluble fiber when peeled and fully cooked. Omit the wine if preferred. Keep portions moderate as large amounts of fat can sometimes aggravate symptoms.

Ingredients

  • 2 Cups
    butternut squash, peeled and cut into ½-inch cubes
  • 2 Tablespoons
    olive oil
  • 1
    small yellow onion, finely diced
  • 2
    garlic cloves, minced
  • 1 1/2 Cup
    arborio rice
  • 1/2 Cup
    cup dry white wine (optional)
  • 5 Cups
    low-sodium vegetable or chicken broth, kept warm
  • 3 Tablespoons
    unsalted butter
  • 1/2 Cup
    Parmesan cheese, finely grated
  • 1 Tablespoon
    fresh sage leaves, finely chopped
  • ¾ Teaspoons
    salt
  • 1/4 Teaspoon
    pepper

Instructions

  1. Steam or microwave butternut squash until just tender, about 5 minutes. Mash half into a rough puree and leave the other half as soft cubes. Set aside.

  2. Heat olive oil in a wide, heavy pan over medium heat. Add onion and cook until very soft, 5–6 minutes. Add garlic and cook 1 minute.

  3. Add arborio rice and stir to coat in the oil. Toast for 2 minutes until the edges look slightly translucent. If using, add white wine and stir until absorbed.

  4. Add warm broth one ladle at a time, stirring constantly and waiting until each addition is almost fully absorbed before adding the next. This takes about 20–22 minutes total.

  5. With the last ladle of broth, stir in all of the squash (puree and cubes) and sage. Stir until creamy.

  6. Remove from heat. Stir in butter and Parmesan. Season with salt and pepper. Serve immediately.

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