Prep time
15 MIN
Total time
52 MIN
This cool-weather, wine-scented rice dish – studded with butternut squash and topped with crispy sage and Parmesan cheese – makes for a perfect and elegant holiday starter or Sunday dinner side dish.



  1. In a saucepan or microwave, heat the broth until steaming; keep warm.
  2. Meanwhile, melt 2 tablespoons of the butter in Dutch oven or large saucepan over medium heat; cook the squash and onions, stirring occasionally for about 5 minutes. Add the garlic to pan; cook and stir for 30 seconds.
  3. Add the rice and toast, stirring for 1 minute. Add broth, ¼ cup at a time, stirring frequently, adding more as it is absorbed by the rice until all the stock is absorbed (about 30 minutes over medium-low heat.)
  4. Remove from heat. Stir in lemon juice and half of the cheese. Season to taste. Transfer to platter or individual bowls. Sprinkle with remaining cheese.
  5. Meanwhile, in small skillet, melt remaining 2 tablespoons of butter. Add sage leaves to pan and increase heat to medium-high. Cook, stirring gently, until sage is darkened and curled up, 2 to 3 minutes. Top risotto with sage leaves.

Recipe Tips

  • Buy pre-diced squash for a timesaver!
  • For extra colour and flavour, sprinkle with 3 tbsp (45 mL) chopped fresh basil or parsley, if desired.
  • Stir 1 cup (250 mL) frozen peas or asparagus pieces into rice in the last 3 - 4 minutes of cooking, if desired.
  • Add a little extra water to risotto if the mixture seems dry. The rice should be creamy and still slightly firm in centre.

Recipe Made With

Campbell’s® Chicken Broth with White Wine

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