---
title: Butternut Squash and Sage Risotto
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/butternut-squash-and-sage-risotto-5de6d93ee52f114fe46dbbd2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: easy
allergens:
  - Tree Nuts
  - Milk
tags:
  - Veggie
  - Calorie Smart
  - Sodium Smart
  - Mediterranean
rating: 4.0
rating_count: 6100
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Some found the risotto delicious; adding wine and sautéing squash boosted flavor and color.
  - theme: Ease of prep
    text: Roasting the squash and gradually adding stock created a creamy, al dente risotto.
nutrition:
  calories: 470
  protein: 6
  fat: 16
  saturated fat: 6
  carbohydrates: 70
  sugar: 4
  fiber: 2
  cholesterol: 30
  sodium: 290
  potassium: 190
  calcium: 80
  iron: 2
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/Arborio%20Rice/butternut-squash-and-sage-risotto.avif"
---
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and finely dice @onion{1}. Pick and finely chop @sage{¼%oz} leaves until you have 1 TBSP (2 TBSP for 4 servings).

Toss @butternut squash{12%oz} on a #baking sheet{} with chopped sage, a drizzle of @olive oil{}, and a pinch of @salt{} and @black pepper{}. Roast, tossing halfway through, until browned and tender, ~{30%minutes}. Meanwhile, bring @water{4%cup} and @veggie stock concentrate{1%unit} to a gentle simmer in a #small pot{}.

While squash roasts, heat a drizzle of @olive oil{} in a #large pan{} over medium heat. Add onion and cook, stirring, until softened, ~{5%minutes}. Season with @salt{} and @black pepper{}.

Add @arborio rice{¾%cup} to pan and stir until translucent, ~{1%minutes}. Add ½ cup stock; stir until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, ~{25%minutes}. TIP: Depending on the size of your pan, you may need a little more or a little less liquid.

Once risotto is done cooking, stir in squash, followed by @garlic herb butter{2%tbsp} and half the @parmesan cheese{¼%cup} (you'll use the rest later). Season with @salt{} and @black pepper{}.

Divide risotto between plates. Garnish with @walnuts{½%oz} and remaining Parmesan and serve.