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    You are in: Home / Recipes / Butternut Squash Risotto With Sage Recipe
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    Butternut Squash Risotto With Sage

    Butternut Squash Risotto With Sage. Photo by Rita~

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr

    1 hr

    katie in the UP's Note:

    A little labor intensive...but worth the trouble!

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    Units: US | Metric


    1. 1
      Cut enough squash into cubes to make 3 cups. Coarsely shred enough remaining squash to equal 2 cups; set aside.
    2. 2
      In a 2 qt saucepan heat broth and 4 cups of water to maintain a simmer and cover. In a 5 qt dutch oven melt butter. Add squash chunks, pepper 2 tbls sage and salt. Cook covered stirring occasionally until squash is tender. Remove squash to a bowl.
    3. 3
      In same dutch oven add olive oil, shredded squash and onion cook stirring often until veggies are tender. Add rice and cook stirring frequently (2 minutes) add wine and simmering broth 1/2 cup at a time, stirring after each addition until all liquid is absorbed and rice is tender but firm (approx 25 minutes) stir in diced squash, parmesan cheese and remaining sage. Heat through.

    Ratings & Reviews:

    • on December 08, 2007


      One of the best risotto dishes I've tried! I used vegetable stock instead of the chicken broth. I also pan fried a few of the leftover sage leaves in butter and used these as a tasty edible garnish to place on top of each serving. I also added 1/3 cup of the parmesan cheese to the risotto and reserved the remaining cheese to sprinkle on top. Brilliant recipe. Thanks for sharing.

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    • on December 09, 2005


      I cut the work down by using pureed pumpkin in place of the butternut. This took 40 minutes to cook. I added diced carrots 1/2 way through cooking for texture. The cheese was very overpowering I`d advise to use 1/2 and add to taste.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Butternut Squash Risotto With Sage

    Serving Size: 1 (414 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 465.0
    Calories from Fat 89
    Total Fat 9.9 g
    Saturated Fat 3.6 g
    Cholesterol 12.4 mg
    Sodium 590.3 mg
    Total Carbohydrate 82.1 g
    Dietary Fiber 7.0 g
    Sugars 5.9 g
    Protein 11.6 g

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