Winter Squash Sage Parmesan (Printable Version)
Creamy Arborio rice combined with roasted winter squash, fresh sage, and melted Parmesan cheese.
# What You'll Need:
→ Vegetables
01 - 1 small winter squash (such as butternut or acorn, about 1.5 lbs), peeled, seeded, and diced
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Grains
04 - 1.5 cups Arborio rice
→ Liquids
05 - 5 cups low-sodium vegetable broth, kept warm
06 - 0.5 cup dry white wine
→ Dairy
07 - 3 tablespoons unsalted butter, divided
08 - 0.5 cup freshly grated Parmesan cheese, plus additional for garnish
→ Herbs & Seasoning
09 - 2 tablespoons fresh sage leaves, finely chopped
10 - Salt and freshly ground black pepper, to taste
11 - 2 tablespoons olive oil
# How to Make It:
01 - Preheat the oven to 400°F. Toss the diced winter squash with 1 tablespoon olive oil, salt, and black pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes until tender and lightly caramelized. Remove and set aside.
02 - Heat remaining 1 tablespoon olive oil and 1 tablespoon butter in a large heavy saucepan over medium heat. Add the chopped onion and cook until translucent, about 4 minutes. Stir in the minced garlic and cook for an additional minute.
03 - Add Arborio rice to the saucepan and cook, stirring constantly, until the edges become translucent, approximately 2 minutes.
04 - Pour in the dry white wine and stir until it is mostly absorbed by the rice.
05 - Begin adding the warm vegetable broth, half a cup at a time, stirring frequently. Allow each addition to be nearly absorbed before adding the next.
06 - After approximately 15 minutes of cooking, fold in the roasted squash and chopped fresh sage. Continue adding broth gradually and stirring until rice reaches a creamy texture and is al dente, about 20 to 25 minutes in total.
07 - Remove the pan from heat. Stir in the remaining 2 tablespoons butter and freshly grated Parmesan cheese until melted and creamy. Adjust seasoning with salt and freshly ground black pepper to taste.
08 - Serve immediately, garnished with extra Parmesan cheese and fresh sage leaves if desired.
# Expert Tips:
01 -
- It feels like comfort food that actually tastes elegant, which means you can serve it to people without apology.
- The roasted squash stays slightly sweet and distinct instead of disappearing into the rice, so every spoonful surprises you.
- Once you understand the rhythm of stirring and adding broth, you can make this in your sleep—or at least while thinking about other things.
02 -
- Cold broth will stop the rice dead and make the cooking time unpredictable—keep it warm, or your risotto will take forever and the rice will split before it gets creamy.
- The finish is everything: those last two tablespoons of butter and the Parmesan stirred in off the heat create the flow and creaminess you can't achieve any other way, so don't rush through this moment.
- Arborio rice is not just a preference—it's the foundation, so if you substitute long-grain rice or jasmine rice, you're making something else entirely.
03 -
- If the risotto sits for even a few minutes before serving, it will start to absorb extra liquid and tighten up—have your bowls warm and ready, and serve as soon as it's done.
- For extra richness, stir in a splash of cream just before the Parmesan, but this is optional and only if you want it heavier than it already is.