Winter Squash Risotto with Sage and Parmesan (Printable Version)
A creamy, comforting risotto with roasted winter squash, sage, and Parmesan cheese. Ready in under an hour.
# What You'll Need:
→ Vegetables
01 - 1 medium winter squash (butternut or acorn), peeled, seeded, and cut into ½-inch cubes (about 3 cups)
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Grains
04 - 1½ cups Arborio rice
→ Liquids
05 - 4 cups vegetable broth, kept warm
06 - ½ cup dry white wine
→ Dairy
07 - 3 tablespoons unsalted butter, divided
08 - ¾ cup freshly grated Parmesan cheese
→ Herbs and Seasonings
09 - 2 tablespoons fresh sage leaves, finely chopped, plus extra for garnish
10 - 2 tablespoons olive oil
11 - ½ teaspoon freshly ground black pepper
12 - ½ teaspoon sea salt, plus more to taste
# How to Make It:
01 - Preheat oven to 400°F. Toss squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, stirring once, until tender and lightly caramelized. Set aside.
02 - In a large, heavy-bottomed saucepan, heat remaining 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add onion and cook until softened, about 3 minutes. Stir in garlic and sage, cooking for another minute until fragrant.
03 - Add Arborio rice, stirring to coat each grain with oil and butter. Toast for 1–2 minutes until the edges appear translucent.
04 - Pour in white wine, stirring frequently until completely absorbed.
05 - Add warm broth one ladle at a time, stirring frequently. Wait until most liquid is absorbed before adding more. Continue for 18–20 minutes until rice is creamy and al dente.
06 - Gently fold in roasted squash. Remove from heat and stir in remaining 2 tablespoons butter and Parmesan cheese. Season with additional salt and pepper to taste.
07 - Serve immediately, garnished with extra sage and a sprinkle of Parmesan.
# Expert Tips:
01 -
- The squash melts into the creamy rice creating these little pockets of sweetness that surprise you with every few bites like finding hidden treasures.
- This risotto somehow manages to feel both fancy enough for company and comforting enough for when youre in pajamas on the couch with a glass of wine.
02 -
- The risotto should flow like lava when you tilt the pan, not stand up like mashed potatoes or run like soup, a texture distinction I only understood after making it at least five times.
- Keeping your broth warm is non negotiable, as cold liquid will shock the rice and stop the cooking process, leading to an uneven texture I learned about the hard way during a dinner party.
03 -
- For an incredible flavor boost, brown one tablespoon of butter until it smells nutty and drizzle it over the finished risotto just before serving, a technique I learned from an Italian grandmother at a cooking class.
- Slightly undercook the risotto if youre planning to have leftovers, as it will continue absorbing liquid in the refrigerator and reheats beautifully with an additional splash of broth.