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Butternut Squash Risotto

Updated Oct 11, 2021Published Sep 4, 2016 By Julia 19 CommentsThis post may contain affiliate links.

Summary:
This is a fast, simple, and easy risotto recipe with butternut squash, mushrooms, and garlic. It's a convenient meal where everything is cooked in a single pan. Vegetarian and gluten free.
butternut squash risotto topped with asiago cheese

Butternut Squash Risotto

5 from 8 votes
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Prep: 20 mins
Cook: 50 mins
Yield: 4 servings

INGREDIENTS

  • 1 cup arborio rice (Note 1)
  • 1 pound butternut squash, peeled and cut into 1/2-inch chunks
  • 10 ounces mushrooms, sliced
  • 3 cups vegetable broth
  • 5 cloves garlic
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 teaspoon table salt
  • 1/4 teaspoon ground black pepper
  • finely shredded asiago cheese, for serving

INSTRUCTIONS

  • Sautรฉ: Heat olive oil in large nonstick sautรฉ pan (Note 2) over medium heat. Add butternut squash, salt, and pepper. Cook uncovered for 15 minutes, stirring occasionally. Add mushrooms and garlic to pan, sautรฉing for a few minutes.
  • Simmer: Add rice and vegetable broth. Stir everything together. Bring to boil, then decrease to simmer. Cover pan with lid and simmer on medium-low heat for 30 minutes.
  • Finish & Serve: Uncover, and check that rice is tender and done. Simmer with pan uncovered for a few minutes to evaporate any excess liquid. Stir in butter as it melts. Serve immediately, and optionally top with finely grated cheese (Note 3).

NUTRITION

Makes 4 Servings
Amount Per Serving:
Calories 330 (36% from fat) ย 
Total Fat 14g 21%
ย ย ย Saturated Fat 5g 24%
Cholesterol 15mg 5%
Sodium 840mg 35%
Net Carb 42g ย 
Total Carb 49.5g 17%
ย ย ย Dietary Fiber 7.5g 30%
ย ย ย Sugars 4.5g ย 
Protein 7g ย 
Vitamin A 264% ยท Vitamin C 33% ยท Calcium 6% ยท Iron 7%

PHOTOS

butternut squash risotto topped with asiago cheese
overhead view of butternut squash risotto
butternut squash risotto served in white bowls

NOTES & TIPS

(1) Arborio Rice. The measurement refers to the uncooked volume. This is a specific variety of short-grain white rice with high starch content that is used for making risotto. It can’t be substituted with other types of rice.
(2) Sautรฉ Pan. The pan should have a lid and at least 5-quart capacity, sufficiently large so that the butternut squash chunks sit in a single layer on the pan.
(3) Serving / Leftovers. Top with finely grated asiago or parmesan cheese, and serve alongside mixed roasted vegetables or pan-seared shrimp. Risotto leftovers can be covered and refrigerated for up to 2 days. Reheat in the microwave until warmed through.

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Filed Under: Mains: Vegetable, Per Serving: More Than 10g Net Carbs Tagged With: 6-10ingredients, asiago, butter, butternut squash, garlic, gluten free, more60min, mushrooms, olive oil, rice, stovetop, vegetable broth, vegetarian

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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newest oldest most voted
Cheryl

Hi Julia, this came out so good! Thank you for the recipe! One question, can I freeze leftovers? If so, how long can I keep it in the freezer for?

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1 year ago
Romy

Works every time, delicious and a hit with everyone. I add a teaspoon of oregano when frying the veggies for some extra flavour. I’m sure thyme or rosemary would work just as well!

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1 year ago
Jane Long

Hi, please can you tell me which country you are based in so I can convert cups to ml, as they vary depending on country. Many thanks.

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2 years ago
Julia

I’m located in the United States. 1 cup is about 237 mL

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2 years ago
John

Im a diabetic can I use brown rice or wild rice

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4 years ago
Julia

Only risotto rice will work with this recipe.

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4 years ago
Judy

This was delicious. My whole family loved it. It reheated really well also. Thank you for this recipe.

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4 years ago
Elaine

I am trying out gf recipes for my newly diagnosed granddaughter – I was surprised how lovely this recipe is – we haven’t been fans of butternut squash in the past but this was a really tasty meal.

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4 years ago
Walter DuRant

This is my new fall go to meal. Very easy to make and very delicious!

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4 years ago
Julia

Thanks Walter. Hope you get a chance to make it again soon!

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4 years ago
Isabella Aischa

I made it today for a lunch with friends. It was really easy and everybody absoutely loved it!

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4 years ago
MM

This was fantastic! Super easy to make, simple ingredients, but super flavourful.
Definitely will make again and adding it into my monthly meal plans!

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5 years ago
Dana

I made it! Easy to follow recipe.It smells good can’t wait to taste it! Thanks for sharing

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5 years ago
GM Garel

You and your site rock so amazingly hard. Your site, my dear, is a Foodie’s dream. I bet you have many BFFs. I haven’t found a bad recipe yet. I’ll be here everyday. Bless you and happy New Year Julia

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6 years ago
MERCY

I MUST SAY THIS WAS ABSOLUTELY DELICIOUSE. ITS SO FLAVOURFUL AND FILLING. I WILL DEFINITELY MAKE IT AGAIN.
Mercy from Namibia

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6 years ago
Julia

Thank you Mercy ๐Ÿ™‚

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6 years ago
Teresa

This is very good!! I just made it for dinner! I know it’s vegtarian, but I added some shrimp and it was so good. Thank you for the recipe!

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6 years ago
Ann

I made this Saturday night – absolutely delicious. Very easy to make too – thank you!

Vote Up0Vote Down  Reply
6 years ago
Julia

You’re welcome, Ann! Glad to hear you liked it! ๐Ÿ™‚

Vote Up0Vote Down  Reply
6 years ago

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