Butternut Squash Risotto


1 ½ cups roasted butternut squash puree, or other winter squash
puree of your choice
1 Tbsp. olive oil
1 cup onion chopped
2 cloves garlic, minced
1 ½ cups Arborio rice
1 tsp. turmeric
3 cups fat free, low-sodium vegetable broth, kept hot
½ cup parmesan cheese
¼ tsp. nutmeg


  1. Heat olive oil in a large saucepan over medium high heat. Add onion and sauté for 4 minutes or until tender.
  2. Add garlic and cook for 2 more minutes.
  3. Add rice while stirring constantly with a wooden spoon, cook for 2 more minutes.
  4. Add turmeric and cook about 2 more minutes, stirring often.
  5. Add 1 cup of the hot broth and cook, stirring frequently, until the rice absorbs the liquid. Continue adding broth in ¾ cup increments
    and stirring often until the rice is creamy (not soupy) and soft but still al dente, about 25 minutes.
  6. Remove from heat and add roasted squash and cheese. Stir. Add nutmeg to taste. Serve immediately. If not serving immediately, keep warm and add cheese right before serving.

Yields about 8 servings

Source: Recipe created by Lindsay Krasna, Dietetic Intern, Cornell University, 2008

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