Butternut Squash Risotto

Butternut Squash Risotto

Preparation Time10 mins Cooking Time30 mins Makes 6 servings

Cook up Knorr’s delicious Butternut Squash Risotto made with a few simple ingredients. A recipe that’s quick and easy to make but flavorful to eat!

Nutritional Information


250 (1 serving)

Calories from Fat

70 (1 serving)

Total Fat

8g (1 serving)

Saturated Fat

2.5g (1 serving)


5mg (1 serving)


670mg (1 serving)

Total Carbs

36g (1 serving)

Dietary Fiber

2g (1 serving)


2g (1 serving)


7g (1 serving)


10% (1 serving)


4% (1 serving)

Vitamin C

15% (1 serving)

Vitamin A

80% (1 serving)

Ingredients List
  1. 4 cups water
  2. 2 Knorr® Vegetarian Vegetable Bouillon Cubes, crumbled
  3. 2 Tbsp. olive oil
  4. 1/4 cup finely chopped shallots or onions
  5. 2 cloves garlic, finely chopped
  6. 1 cup uncooked arborio or long grain rice
  7. 2 cups cubed butternut squash (about 8 oz.)
  8. 1/4 cup dry white wine
  9. 1/2 cup grated Parmesan cheese
  10. 2 tsp. finely chopped fresh sage leaves or parsley



1. Bring water Knorr® Vegetarian Vegetable Bouillon Cubes and to a boil over high heat in medium saucepan, stirring occasionally. Reduce heat to low and simmer 2 minutes; keep warm over low heat.

2. Meanwhile, heat olive oil in 3-quart heavy saucepan over medium heat and cook shallots, stirring frequently, 1 minute. Stir in garlic and cook 30 seconds. Add rice and stir to coat. Stir in squash and wine. Reduce heat to medium-low and simmer, stirring frequently, 2 minutes. Slowly add hot vegetable broth, 1/2 cup at a time, stirring occasionally, until almost all liquid is absorbed and rice is creamy and tender, about 25 minutes. Stir in cheese and sage.