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  1. Risotto with Squash, Mushrooms and Sage

Risotto with Squash, Mushrooms and Sage

00:50:00 4 cups, 1 cup (250 mL) each
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1 1 Review
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4 cups, 1 cup (250 mL) each

Need a stellar risotto recipe? Then you must try our recipe for Risotto with Squash, Mushrooms and Sage. It's a winner!

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  • Heat oven to 425ºF.
  • Toss squash and mushrooms with dressing in medium bowl; spread onto parchment-covered rimmed baking sheet. Bake 30 min. or until squash is 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 roasted vegetables to rice mixture; mix well. Stir in cheese.


For a vegetarian version, prepare using 25%-less-sodium vegetable broth.


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


  • 4 cups, 1 cup (250 mL) each

Nutritional Information

Serving Size 4 cups, 1 cup (250 mL) each
Calories 350
% Daily Value
Total fat 10g
Saturated fat 5g
Cholesterol 20mg
Sodium 680mg
Carbohydrate 52g
Dietary fibre 5g
Sugars 5g
Protein 11g
Vitamin A 70 %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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