Butternut Pumpkin Risotto



  • 1.65 liters of low-sodium chicken broth
  • 20 ml of high-quality extra-virgin olive oil
  • 1 small onion, finely diced
  • 30 g of butter, divided into two portions
  • 800 g of cubed butternut squash (sourced from a 1.13 kg squash)
  • 3 cloves of garlic, finely minced
  • 400 g of premium arborio rice
  • 125 ml of crisp white wine
  • 250 g of freshly grated Parmesan cheese
  • 2 tbsp of handpicked freshly chopped sage


  1. In a medium-sized saucepan over a medium flame, gently bring 1.65 liters of low-sodium chicken broth to a gentle simmer. Then, reduce the heat to a low setting.
  2. Within a capacious pot or Dutch oven, warm up 20 ml of olive oil. Add the finely diced onion, ensuring to stir often, until it softens—approximately 5 minutes. Introduce the cubed squash, 15 g (1 tablespoon) of butter, and the finely minced garlic. Allow the squash to become golden and tender, roughly 6 minutes. Season with a pinch of salt and pepper.
  3. Now, stir in the remaining 15 g (1 tablespoon) of butter and the arborio rice, ensuring a swift and even coating. Let the grains mix with the butter, emitting an enticing toasty fragrance for about 2 minutes. Add the white wine.
  4. Add to the rice approximately 250 ml of the pre-warmed broth. Stir diligently. Continue adding the broth 250 ml at a time, allowing the rice to absorb the liquid before adding more.
  5. Continue stirring until the squash tenderizes, and the risotto becomes creamy. Approximately 25 minutes later, fold in the freshly grated Parmesan cheese and the handpicked sage. Season with a final touch of salt and pepper before presenting.

This recipe was sourced and adapted from delish.com