---
title: Butternut Squash and Sage Risotto
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/butternut-squash-and-sage-risotto-5de6d93ee52f114fe46dbbd2
servings: 2
prep time: 10 minutes
cook time: 35 minutes
time required: 45 minutes
difficulty: Easy
allergens: [Tree Nuts, Milk]
tags: [Veggie, Calorie Smart, Sodium Smart, Mediterranean, Autumn]
rating: 4.0
rating_count: 6.1k
source_chef: Recipe Development Team
review_highlights: [{theme: Flavor, text: Rich and creamy with a delightful balance of sage and roasted squash}, {theme: Ease of prep, text: Gradual stock addition creates a perfectly al dente risotto with minimal effort}]
image: "data/recipes/butternut-squash-and-sage-risotto.jpg"
---
Preheat oven to 425°F. Wash and dry all produce. Prepare @onion{1%unit}(finely diced) and @sage{1%tbsp}(finely chopped).

Toss @butternut squash{1%unit} on a #baking sheet{} with chopped sage, a drizzle of @olive oil{2%tbsp}, and a pinch of @salt{1%tsp} and @black pepper{½%tsp}. Roast, tossing halfway through, until browned and tender, ~{25%minutes}. Meanwhile, bring @water{4%cups} 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 pepper.

Add @arborio rice{1½%cups} 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{½%cup} (you’ll use the rest later). Season with salt and pepper.

Divide risotto between plates. Garnish with @walnuts{¼%cup} and remaining parmesan cheese and serve.