Squash Risotto

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 306.2
  • Total Fat: 6.3 g
  • Cholesterol: 11.5 mg
  • Sodium: 140.8 mg
  • Total Carbs: 47.8 g
  • Dietary Fiber: 1.5 g
  • Protein: 8.4 g

View full nutritional breakdown of Squash Risotto calories by ingredient
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Luxurious treat Luxurious treat
Number of Servings: 6


    1 large butternut or acorn squash (about 2 pounds), peeled, seeded, cut into 1/2-inch pieces
    1 tablespoons olive oil, divided
    freshly ground black pepper
    6 cups low-sodium chicken stock, de-fatted
    1 medium onion, chopped
    2 cups Arborio rice or medium-grain rice
    1 to 1 1/2 cups dry white wine
    1 tablespoons butter
    2 tablespoons chopped fresh sage leaves, plus whole leaves for garnish
    2 tablespoons chopped fresh chives
    1/2 cup grated Parmesan (low sodium), plus more for garnish


Preheat oven to 500 degrees F.

Place squash on large rimmed baking sheet. Drizzle with1/2 tablespoons oil and sprinkle with pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 25 minutes.

Bring stock to simmer in heavy large saucepan. Reduce heat to very low. Heat 1/2 tablespoons oil in another heavy large saucepan over medium-low heat. Add onion and cook until it begins to wilt, about 2 minutes. Add rice; stir 1 minute. Add wine and simmer until absorbed, about 2 minutes. Add roasted squash. Add 1/2 cup hot stock; simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer.

Add butter, sage, chives and Parmesan; stir until heated through. Serve immediately.

Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user SLBBW66.

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