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Fall Recipe: Butternut Squash Risotto  

Butternut Squash Risotto
This butternut squash risotto recipe tastes incredible! Roasted butternut squash and crispy fried sage take it over the top. This risotto is also healthier than most; it calls for brown rice instead of white, and requires practically no stirring. You can simply bake it all in the oven! Recipe yields 4 servings.

INGREDIENTS
  • 3 tablespoons olive oil, divided
  • 1 small yellow onion, chopped
  • 2 cloves garlic, pressed or minced
  • 4 cups (32 ounces) vegetable broth, divided
  • 1 ½ cups brown arborio/short-grain brown rice
  • 1 small butternut squash (about 2 pounds), peeled and sliced into ½” cubes
  • 1 cup freshly grated Parmesan cheese* (about 2 ½ ounces)
  • ½ cup dry white wine, optional
  • 3 tablespoons unsalted butter, diced
  • 1 teaspoon salt, to taste
  • Freshly ground black pepper, to taste
  • Pinch red pepper flakes, to taste