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Butternut Squash and Sage Risotto with Feta and Pepitas

Butternut Squash and Sage Risotto with Feta and Pepitas

Creamy risotto with sweet butternut squash, aromatic sage, tangy feta, and crunchy pepitas for a cozy, savory-sweet dinner with plenty of texture.

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Ingredients

For 4 servings

  • 1.5 cup Arborio Rice
  • 24 ounce Butternut Squash
  • 4 ounce Feta Cheese
  • 4 clove Garlic
  • 2 ounce Pepitas
  • ¼ ounce Sage
  • 2 unit Veggie Stock Concentrate
  • 2 unit Yellow Onion

Additional Ingredients

  • 2 tablespoon Butter
  • 4 teaspoon Olive Oil
  • box Pepper
  • box Salt
Butternut Squash and Sage Risotto with Feta and Pepitas
PDF
DifficultyHard
Total Time45m
Calories610
Protein18g
Carbs89g
Fat24g
Tags:
VeggieGluten-freeFiber SmartLow SugarLow SodiumDietitian Win
⚠️Allergens:
🥛Milk

Swaps and substitutions

For dairy-free needs, skip the feta or replace it with a plant-based crumbly cheese for a similar salty finish. For a nut-free swap, keep the pepitas as written; for pumpkin seed allergy, use toasted sunflower seeds instead.

What to serve with it

Serve with a crisp green salad with lemony dressing to lighten the creamy rice, or add roasted Brussels sprouts for extra veg and a little bitterness. Warm crusty bread also fits well if you want something simple on the side.

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