Squash and Sage Risotto
Squash and Sage Risotto is a creamy, comforting Italian rice dish where Arborio rice is slowly cooked with broth, tender cubes of squash (like butternut), and aromatic fresh sage. It originates from Northern Italy, where risotto is a staple, and this version highlights seasonal autumn ingredients. The dish is typically finished with butter and Parmesan cheese for richness.
🍽️ Nutrition at a glance
This dish is high in carbohydrates from the rice, with moderate fat from butter and cheese, and a modest amount of protein. It provides key nutrients like potassium, vitamin A (from the squash), and some calcium, with a rough calorie ballpark of 400-500 kcal per serving.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 10 g |
| Carbs | 65 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 600 mg |
| Potassium | 350 mg |
| Vitamin A | 120% DV |
| Calcium | 15% DV |
| Iron | 10% DV |
| Vitamin C | 15% DV |
| Magnesium | 8% DV |
| Phosphorus | 12% DV |
| Vitamin B6 | 10% DV |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, risotto is a symbol of Italian patience and technique, requiring constant stirring to release starch for creaminess. Nutritionally, the squash adds beta-carotene (a precursor to vitamin A) and fiber, making it a more nutrient-dense twist on classic risotto.
