This one-pan butternut squash risotto is the perfect weeknight meal. Arborio rice, tender butternut squash, parmesan and fresh sage. This dish comes together in about an hour and is even better the next day. This risotto is great alone, but it also goes well with chicken or fish. Using white wine in this dish gives nice flavor and the addition of heavy cream creates a creamy risotto.
Rich, creamy, one-pan butternut squash risotto
Tools I used for this recipe:
- Stainless Steel Sauté Pan – this sauté pan has high sides and a lid which makes it perfect for keeping steam in for the risotto
- Wooden Spoons – perfect for sautéing and mixing
- Fine Mesh Strainer – perfect for rinsing the risotto without losing any of it down the sink!
If you like this butternut squash risotto, you’ll love…
One-Pan Butternut Squash Risotto
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Grocery List:
- Arborio Rice
- Butternut Squash
- Vegetable Stock
- White Wine
- Salt
- Pepper
- Garlic
- Onion
- Heavy Cream
- Sage
Instructions
In a large Dutch oven heat butter over medium-high heat. Once hot, add in the diced onion and sauté 3-4 minutes, add in the garlic and sauté for another 1-2 minutes. Mix in the rice, butternut squash, garlic powder, and paprika. Stir to combine.
Reduce heat to medium-low. Add in one cup of the stock, stir to combine. Cover with a lid and let cook for 5-7 minutes. Most of the liquid should have absorbed. Add in the white wine, stir to combine.
Cover and cook for 5-7 minutes. Remove lid, stir, and add in another cup of the stock. Cover and cook for another 5-7 minutes. Continue this process until all of the stock has been used. After about 40-45 minutes the rice should be fully cooked and the squash should be fork tender.
Reduce the heat to low, add in the heavy cream and season with salt and pepper. Stir to combine, add in grated parmesan. Serve topped with more parmesan and fresh sage.
Arborio rice, garlic, onion, spices, and butternut squash makes the perfect combo.
One-Pan Butternut Squash Risotto
Ingredients:
- 4 tbsp Unsalted Butter
- 1 medium White onion, finely diced
- 2-3 cloves Garlic, minced
- 1 cup Arborio rice, rinsed
- 2 cups Butternut squash, peeled and diced small, about 1 – 1/2 pounds
- 1 tsp Garlic powder
- 1 tsp Paprika
- 32 oz. Vegetable stock
- 8 oz. White wine
- 4 oz. Heavy cream
- Salt and pepper, to taste
- 1/2 cup Grated parmesan cheese
- Fresh sage, for garnish
- Parmesan cheese, for garnish
Instructions:
- In a large Dutch oven heat butter over medium-high heat. Once hot, add in the diced onion and sauté 3-4 minutes, add in the garlic and sauté for another 1-2 minutes. Mix in the rice, butternut squash, garlic powder, and paprika. Stir to combine.
- Reduce heat to medium-low. Add in one cup of the stock, stir to combine. Cover with a lid and let cook for 5-7 minutes. Most of the liquid should have absorbed. Add in the white wine, stir to combine.
- Cover and cook for 5-7 minutes. Remove lid, stir, and add in another cup of the stock. Cover and cook for another 5-7 minutes. Continue this process until all of the stock has been used. After about 40-45 minutes the rice should be fully cooked and the squash should be fork tender.
- Reduce the heat to low, add in the heavy cream and season with salt and pepper. Stir to combine, add in grated parmesan. Serve topped with more parmesan and fresh sage.
Nutrition:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe?
I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.
At what point do you add the rice? I’m pretty sure rice is only mentioned in the ingredients, but nowhere in the directions.
Thank you – a typo on my part! I have adjusted the recipe, you will add in the rice when you add in the squash and seasonings.
Thanks!
I think you left heavy cream out of the fridge ingredients list too