Butternut Squash Risotto with Parmesan

40 4 servings, 3/4 cup (175 mL) each
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4 servings, 3/4 cup (175 mL) each

Looking for a simply delicious risotto recipe? You must try our recipe for Butternut Squash Risotto with Parmesan. You won't be disappointed - and that's a promise!

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What You Need

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Make It

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  • Heat oven to 425ºF.
  • Toss squash with dressing in medium bowl; spread onto parchment-covered rimmed baking sheet. Bake 30 min. or until tender.
  • Meanwhile, melt butter in large saucepan on medium heat. Add onions and garlic; cook 2 to 3 min. or until crisp-tender, stirring frequently. Stir in rice; cook and stir 2 min. Add wine; cook and stir 1 min. or until absorbed.
  • Stir 1/2 cup broth into rice mixture; cook on medium-low heat 4 min. or until most the broth is absorbed, stirring constantly. Repeat until all the broth has been added. (Rice should be tender, but firm. This will take about 25 min.) Remove from heat.
  • Add squash to rice mixture; mix well. Stir in cheese.


For risotto with a firmer rice texture, reduce the amount of broth to suit your preference.

Special Extra

For an extra touch of freshness and flavour, stir 1 Tbsp. chopped fresh sage or thyme into rice mixture just before serving.


  • 4 servings, 3/4 cup (175 mL) each

Nutritional Information

Serving Size 4 servings, 3/4 cup (175 mL) each
Calories 350
% Daily Value
Total fat 10g
Saturated fat 5g
Cholesterol 25mg
Sodium 690mg
Carbohydrate 52g
Dietary fibre 5g
Sugars 4g
Protein 11g
Vitamin A 90 %DV
Vitamin C 25 %DV
Calcium 15 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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