---
title: Buttered-Up Butternut Squash Risotto
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/buttered-up-butternut-squash-risotto-59960014c9fd082d7a6820b2
servings: 2
prep time: 10 minutes
cook time: 35 minutes
time required: 45 minutes
difficulty: Medium
allergens:
  - Milk
tags:
  - Gluten Free
  - Italian
  - Vegetarian
rating: 4.0
rating_count: 1700
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Rich, creamy risotto with sweet squash and nutty pepitas
  - theme: Comfort
    text: Perfect autumn dish with a straightforward technique
image: "https://images.recipes.furrysalamander.com/buttered-up-butternut-squash-risotto.avif"
---
@butternut squash{1%lb}
@veggie stock concentrate{1%unit}
@garlic{2%cloves}
@shallot{1%unit}
@arborio rice{1%cup}
@sage{2%sprigs}
@parmesan cheese{½%cup}
@pepitas{1%tbsp}
@olive oil{2%tbsp}
@butter{1%tbsp}
@salt{1%pinch}
@pepper{1%pinch}

Preheat oven to 400°F. Toss butternut squash on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast until tender and lightly browned ~{25%minutes}.

Meanwhile, bring veggie stock concentrate and 4 cups water to a gentle simmer in a medium pot over low heat. Mince or grate garlic. Halve, peel, and finely chop shallot.

Heat a drizzle of olive oil in a large pan over medium heat. Add garlic and shallot and cook, stirring, until soft ~{3%minutes}. Season with salt and pepper. Add arborio rice to pan and toss until grains are translucent ~{1%minutes}. Reduce heat to medium low.

Add stock to pan ½ cup at a time, stirring after each addition. Allow rice to absorb stock before adding more. Continue until rice is al dente ~{25%minutes}. Risotto should be thick but not stiff and grains should have a little bite to them.

While risotto cooks, pick sage leaves from stems; discard stems. Set aside a few small leaves for garnish, then finely chop the rest.

When risotto is done simmering, stir squash, chopped sage, parmesan cheese, and 1 tbsp butter into pan. Season generously with salt and pepper. Divide between plates. Garnish with pepitas and reserved sage leaves.