Risotto-Style Butternut Squash


Side Dish
Risotto-Style Butternut Squash

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Chef's Tip: Onion would be good to sauté with the garlic. Cook this more of a “risotto” style by slowly adding stock and cooking slowly. Also add fresh thyme!

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Servings and Ingredients

Serves 6
1 tbsp. Hy-Vee Select olive oil
1 c. Arborio or medium-grain rice
1 clove(s) garlic, chopped
3 c. low-sodium chicken or vegetable broth
1 tsp. crumbled sage leaf
2 c. cubed, peeled butternut squash
¼ c. grated Romano or Parmesan cheese


  1. Heat olive oil in large saucepan over medium-high heat. Add rice and garlic; sauté 2 minutes. Stir in broth, sage and pepper to taste; bring to boiling.
  2. Reduce heat, cover and simmer 15 minutes. Stir in squash; cook 5 minutes more.
  3. Stir in cheese. Let stand, covered, 5 minutes.

Nutrition facts


198 Calories per serving

Amounts Per Serving

  • Total Fat: 4g
  • Sodium: 379mg
  • Total Carbohydrates: 35g
  • Protein: 7g