Butternut Squash Risotto with Sage and Parmesan

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Creamy Arborio rice infused with roasted butternut squash, fragrant sage, and aged Parmesan for a comforting Italian dish. This Italian rice and grain recipe (vegetarian), ready in about 40 minutes, pairs Arborio rice, butternut squash, and onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss butternut squash with 1 tbsp olive oil, salt, and pepper, then roast for 25-30 minutes until tender and caramelized.
  2. Step 2: In a large skillet, melt 1 tbsp butter over medium heat. Add onion and sauté for 3-4 minutes until translucent. Stir in Arborio rice, coating each grain with butter, then cook for 1-2 minutes.
  3. Step 3: Add white wine and cook until evaporated. Gradually pour in broth, 1/2 cup at a time, stirring constantly until absorbed. After 2 minutes, add roasted butternut squash, Parmesan, and sage. Continue adding broth until rice is creamy and al dente, about 18-20 minutes total.
  4. Step 4: Remove from heat, stir in remaining 2 tbsp butter, and season with additional salt and pepper if needed.

Related recipes