Prep Time
15 min
Cook Time
30 min
Servings
4
Why You'll Love This Recipe
✓ One‑pot convenience:
all ingredients cook together, so you get a creamy risotto with only one pan and a quick cleanup.
✓ Seasonal flavor:
sweet butternut squash adds natural sweetness and bright color, reducing the need for extra fats or heavy cream.
✓ Nutrient boost:
packed with vitamin A, potassium, and fiber, this risotto supports eye health and steady energy while staying indulgent.
This one‑pot butternut squash risotto delivers creamy comfort without the fuss of stirring a classic stovetop version. The sweet, nutty squash blends perfectly with arborio rice, Parmesan, and a hint of sage, creating a dish that feels both elegant and home‑cooked. Ideal for busy weeknights or cozy weekend meals, it comes together in under an hour and leaves minimal cleanup. Whether you’re feeding a family or impressing guests, this recipe proves that rich, restaurant‑quality risotto can be simple, nutritious, and entirely satisfying.
1 ½ cups arborio rice
Short‑grain rice is essential for creaminess.
4 cups low‑sodium broth
Chicken or vegetable, kept warm.
½ cup dry white wine
Adds acidity; optional.
1 small onion, finely diced
Provides savory base.
2 garlic cloves, minced
Adds depth.
2 tbsp olive oil
For sautéing.
2 tbsp butter
Adds richness; can substitute oil.
¾ cup grated Parmesan
Or nutritional yeast for vegan.
1 tbsp fresh sage, chopped
Adds earthy aroma.
Salt & pepper, to taste
Season at the end.
¼ cup toasted pumpkin seeds (optional)
For garnish and crunch.
