Nut-Free Butternut Squash Risotto

Creamy, comforting, and entirely nut-free, this Butternut Squash Risotto is a must-try fall-inspired dish that showcases the natural sweetness of roasted butternut squash paired with a luxurious, velvety Arborio rice base. Infused with flavors from sautéed garlic, onion, and a splash of dry white wine, this risotto is elevated with the addition of Parmesan cheese and a hint of fresh sage for a beautifully aromatic finish. Perfect for anyone with nut allergies, this recipe uses simple pantry staples and a one-pan cooking technique to create a rich, soul-warming risotto in under an hour. Whether you're looking for an elegant dinner party dish or a cozy weeknight meal, this nut-free butternut squash risotto is sure to impress!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 medium (about 2 cups, cubed) Butternut squash
• 3 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium, finely chopped Yellow onion
• 3 cloves, minced Garlic
• 1.5 cups Arborio rice
• 0.5 cup Dry white wine
• 4 cups Vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 cup, grated Parmesan cheese
• 5 for garnish Fresh sage leaves

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and cube the butternut squash into 1-inch pieces.

Step 3

Place the cubed squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat. Roast in the preheated oven for 25-30 minutes, or until tender and lightly caramelized.

Step 4

While the squash is roasting, warm the vegetable broth in a saucepan over low heat and keep it warm.

Step 5

In a large saucepan or Dutch oven, heat the remaining 2 tablespoons of olive oil and the butter over medium heat until the butter is melted.

Step 6

Add the chopped onion and cook, stirring frequently, for 5 minutes until soft and translucent.

Step 7

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 8

Add the Arborio rice to the pan and stir for 2-3 minutes until the rice is lightly toasted and well-coated with oil and butter.

Step 9

Pour in the white wine and cook, stirring constantly, until it is mostly absorbed, about 2-3 minutes.

Step 10

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process, adding broth gradually and stirring, for about 18-20 minutes until the rice is creamy and cooked al dente.

Step 11

Stir in the roasted butternut squash cubes and season the risotto with salt and ground black pepper.

Step 12

Remove from heat and gently stir in the grated Parmesan cheese until melted and incorporated.

Step 13

Serve the risotto immediately, garnished with fresh sage leaves.

Nutrition Facts

Serving size	2011.4 grams (2011.4g)

Amount per serving	% Daily Value*
Calories	1845

Total Fat 90.00g	115%
Saturated Fat 31.50g	158%
Polyunsaturated Fat 6.90g
Cholesterol 107mg	36%
Sodium 4955mg	215%
Total Carbohydrate 204.30g	74%
Dietary Fiber 28.30g	101%
Total Sugars 28.20g
Protein 45.90g	92%

Vitamin D 0IU	0%
Calcium 840mg	65%
Iron 9mg	49%
Potassium 3261mg	69%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.7%

Protein: 10.1%

Carbs: 45.1%