Low Sodium Butternut Squash Risotto

Creamy, comforting, and full of fall flavor, this Low Sodium Butternut Squash Risotto is a heart-healthy twist on a classic Italian dish. Roasted butternut squash brings a naturally sweet and nutty flavor, while Arborio rice absorbs a low-sodium vegetable broth for that signature velvety texture. Enhanced with aromatic garlic, fresh thyme, and a touch of Parmesan, this dish delivers rich flavor without the excess salt. Perfect for an elegant dinner or a cozy weeknight meal, this risotto is ready in under an hour and beautifully garnished with fresh parsley for a pop of color and freshness. Whether you're looking for a satisfying vegetarian main or a flavorful side, this low sodium recipe is both wholesome and indulging.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 medium Butternut squash
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Onion
• 3 Garlic cloves
• 1.5 cups Arborio rice
• 6 cups Low sodium vegetable broth
• 0.5 cups Grated Parmesan cheese
• 1 teaspoon Fresh thyme leaves
• to taste Ground black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel the butternut squash, remove the seeds, and cut it into 1/2-inch cubes.

Step 3

Place the squash cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat evenly.

Step 4

Roast the squash in the preheated oven for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

Step 5

While the squash is roasting, finely chop the onion and mince the garlic cloves.

Step 6

In a large pot, heat the remaining 1 tablespoon of olive oil and the unsalted butter over medium heat.

Step 7

Add the chopped onion to the pot and cook for about 5 minutes until it becomes translucent.

Step 8

Stir in the minced garlic and cook for an additional 1 minute.

Step 9

Add the Arborio rice to the pot and stir to coat the rice with the oil, butter, onion, and garlic. Cook for about 2 minutes until the rice is lightly toasted.

Step 10

Slowly add the low sodium vegetable broth to the rice, one cup at a time, stirring frequently until the liquid is absorbed before adding more. Continue this process until the rice is creamy and cooked al dente, approximately 18-20 minutes.

Step 11

Once the squash is done roasting, fold it into the risotto along with the grated Parmesan cheese, fresh thyme leaves, and ground black pepper to taste.

Step 12

Check the seasoning, adjusting with more pepper if needed.

Step 13

Remove the risotto from the heat and let it sit for a couple of minutes for the flavors to meld together.

Step 14

Serve the risotto garnished with chopped fresh parsley.

Nutrition Facts

Serving size	(3403.1g)

Amount per serving	% Daily Value*
Calories	1739.0

Total Fat 66.5g	0%
Saturated Fat 27.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 102mg	0%
Sodium 1594.4mg	0%
Total Carbohydrate 268.2g	0%
Dietary Fiber 48.7g	0%
Total Sugars 41.1g
Protein 44.9g	0%

Vitamin D 0IU	0%
Calcium 1171.1mg	0%
Iron 11.9mg	0%
Potassium 5637.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.3%

Protein: 9.7%

Carbs: 58.0%