Butternut Squash and Sage Risotto
with Parmesan and Walnuts
Butternut Squash and Sage Risotto
Creamy risotto with sweet butternut squash, fragrant sage, Parmesan, and crunchy walnuts for a cozy, nutty fall dinner.
Ingredients
For 2 servings
- ¾ cup Arborio Rice
- 12 ounce Butternut Squash
- 2 tablespoon Garlic Herb Butter
- ¼ cup Parmesan Cheese
- ¼ ounce Sage
- 1 unit Veggie Stock Concentrate
- ½ ounce Walnuts
- 1 unit Yellow Onion
Additional Ingredients
- 2 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyEasy
Total Time50m
Calories610
Protein13g
Carbs86g
Fat27g
Tags:
VeggieFiber SmartLow SugarLow SodiumDietitian Win
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free version, replace the Parmesan and garlic herb butter with plant-based alternatives and finish with a little olive oil. For a tree-nut-free dish, skip the walnuts and add toasted pumpkin seeds or leave them out entirely.
What to serve with it
Serve with a sharp green salad or lemony roasted broccoli to cut the richness. Warm crusty bread also works well if you want a fuller meal and extra texture alongside the creamy risotto.
