• 1 tablespoon olive oil
  • 1 small onion finely diced
  • 1 tsp fresh sage, chopped
  • 1 cup Arborio rice
  • 1 cup dry white wine
  • 6 cups vegetable stock
  • 1 cup roasted butternut squash, mashed
  • ½ cup parmesan cheese, plus more for serving
  • Salt and pepper to taste


  1. In a medium sized pot heat olive oil over medium heat.
  2. Meanwhile in a separate small pot warm the stock and keep on low to maintain warmth with the lid on, while preparing the rice.
  3. Add the onion and sage to the medium sized pot and sauté about 3 minutes, until onion softens.
  4. Stir in the rice, stirring for about 1 minute.
  5. Pour in the wine and allow it to get mostly absorbed by the rice. About 2 minutes.
  6. Ladle two spoons of the stock into the rice, stirring frequently, and adding more stock whenever the rice absorbs most of the liquid.
  7. Taste the rice, is it cooked? If not continue to add stock and cook until rice is tender. This process will take about 20 minutes.
  8. Once rice is cooked, mix in the butternut squash, and season with salt and pepper. Add the parmesan cheese and give it a good stir to combine.
  9. Serve with additional parmesan cheese and fresh chopped sage.


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NatNat develops, tests and shares her favourite family-friendly recipes that even your pickiest eater will enjoy on her website Sneaky Mommies.