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Butternut Sage Risotto

Cook Time
30 minutes
9 g
Total Fat
17 g
Saturated Fat
7 g
40 g
Dietary Fiber
1 g


  • 3 tbsp canola oil
  • 1 1/2 tsp garlic, minced
  • 1 cup yellow onion, diced
  • 2 1/2 cups butternut squash, diced
  • 1/4 cup white wine
  • 2 cups arborio rice
  • 6 cups chicken broth
  • 1/4 cup mascarpone cheese
  • 1/4 cup light cream cheese
  • 1/2 cup Parmesan cheese
  • 1 1/2 tbsp sage
  • salt
  • white pepper


  1. In a small pot, heat the chicken broth over medium heat. Once heated, leave on low to keep warm.
  2. Heat canola oil in a large pot over medium heat. Add garlic and onion and cook until tender, about 2 minutes.
  3. Add the butternut squash and cook about 5 minutes, until squash begins to soften.
  4. Add the white wine and deglaze until most of the liquid has evaporated.
  5. Add the rice and cook while stirring for 2 minutes.
  6. Add one cup of hot chicken broth to the onion mixture and stir constantly until most of the broth has evaporated. Continue to add broth one cup at a time until the rice becomes tender.
  7. Once the rice is tender and the mixture is creamy, stir in the mascarpone cheese, light cream cheese, and Parmesan cheese. Stir until combined.
  8. Add the sage and stir until combined.
  9. Season to taste with salt and pepper.
  10. Garnish with Parmesan shavings before serving.

Tags: Cooking, Side Dish, Dinner, Recipes

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