Winter Squash Risotto with Sage (Printable version)
Creamy risotto with sweet winter squash and fresh sage. An elegant, comforting Italian main course for four.
# What you need:
→ Vegetables
01 - 1 small winter squash (butternut or kabocha, about 1.2 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 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 extra for serving
→ Herbs & Seasoning
09 - 2 tablespoons fresh sage leaves, finely chopped, plus extra for garnish
10 - 0.75 teaspoon salt, or to taste
11 - 0.25 teaspoon freshly ground black pepper
→ Oil
12 - 2 tablespoons olive oil
# How To:
01 - Heat olive oil and 1 tablespoon butter in a large heavy saucepan over medium heat. Add the onion and cook until translucent, about 3 minutes.
02 - Stir in the garlic and diced squash. Sauté for 5-6 minutes, until the squash begins to soften.
03 - Add the Arborio rice and stir for 1-2 minutes until the grains are well-coated and lightly toasted.
04 - Pour in the white wine and cook, stirring frequently, until mostly absorbed.
05 - Add 1 cup of warm broth, stirring frequently. When the broth is mostly absorbed, add another cup. Continue adding broth one cup at a time, stirring often, until the rice is creamy and al dente and the squash is tender, approximately 20-25 minutes total.
06 - Stir in the remaining butter, Parmesan cheese, chopped sage, salt, and pepper. Adjust seasoning to taste.
07 - Remove from heat. Let rest, covered, for 2 minutes before serving. Garnish with extra sage and Parmesan cheese if desired.
# Expert Advice:
01 -
- The squash practically melts into the creamy rice, creating these little pockets of sweetness that balance perfectly with the savory elements.
- Theres something incredibly therapeutic about the rhythmic stirring process, making this as much a mindfulness exercise as it is a delicious meal.
02 -
- Never rinse Arborio rice before cooking or youll wash away the very starch that creates risottos signature creaminess.
- The broth should be kept warm in a separate pot, as cold liquid shocks the rice and leads to uneven cooking.
03 -
- Save your Parmesan rinds in the freezer and add one to the warming broth for an incredible depth of flavor that infuses the entire dish.
- If the risotto seems too thick just before serving, loosen it with a splash of warm broth or even a touch of cream for extra decadence.