Butternut Squash Risotto with Sage and Parmesan

By AislePrompt Editorial · Published 2026-03-26 · Updated 2026-03-26

Creamy Arborio rice infused with roasted butternut squash, fragrant sage, and aged Parmesan for a comforting Italian dish. This Italian-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs Arborio rice, butternut squash, 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 "Plan a meal with the AI" 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.

Ingredients

• 1 1/2 cups Arborio rice
• 1 (1 lb, peeled and cubed) butternut squash
• 1/2 (diced) onion
• 4 cups vegetable broth
• 1/3 cup white wine
• 3 tbsp unsalted butter
• 1/2 cup (grated) Parmesan cheese
• 6 leaves (chopped) fresh sage
• 1/2 tsp salt
• 1/4 tsp black pepper

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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.