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3-Cheese Butternut Squash Sage Risotto

Ultra-creamy and packed with soft butternut squash and three cheeses, this butternut squash sage risotto is easy weeknight comfort food that comes together in only 30!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 1 cup diced butternut squash (1-in cubes)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 3/4 cup arborio rice
  • 3 cups chicken stock, warmed
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 2 oz cream cheese, softened
  • 2 tablespoons minced fresh sage
  • Salt and pepper to taste


  • In a medium skillet over medium-high heat, saute squash, onion, and garlic in butter until just golden. Add rice to skillet and let cook 1 minute.
  • Reduce heat to medium and begin adding hot chicken broth to rice, a little bit at a time, waiting until liquid is evaporated before adding more broth. Continue adding broth in small amounts 15-20 minutes until rice is tender and creamy.
  • Remove from heat and stir in cheeses, fresh sage, and salt and pepper to taste. Serve risotto hot and enjoy!