Winter Squash Risotto Sage (Printable version)
Creamy risotto featuring roasted winter squash, sage, and Parmesan—rich and perfect for chilly evenings.
# What you need:
→ Vegetables
01 - 1 small winter squash (butternut or acorn), peeled, seeded, and diced (approximately 1.5 lbs)
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Grains
04 - 1½ cups Arborio rice
→ Liquids
05 - 5 cups low-sodium vegetable broth, kept warm
06 - ½ cup dry white wine
→ Dairy
07 - 3 tablespoons unsalted butter, divided
08 - ½ cup freshly grated Parmesan cheese, plus extra 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:
01 - Preheat oven to 400°F. Toss diced squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and lightly browned. Set aside.
02 - Heat remaining 1 tablespoon olive oil and 1 tablespoon butter in a large saucepan over medium heat. Add chopped onion and cook until translucent, about 4 minutes. Add minced garlic and cook for 1 minute more.
03 - Add Arborio rice and cook, stirring, until the edges become translucent, approximately 2 minutes.
04 - Pour in white wine and stir continuously until mostly absorbed.
05 - Add warm vegetable broth in increments of ½ cup, stirring frequently and allowing each addition to be mostly absorbed before adding the next.
06 - After about 15 minutes of cooking, fold in the roasted squash and chopped sage. Continue adding broth and stirring until the rice is creamy and cooked al dente, totaling 20 to 25 minutes.
07 - Remove from heat. Stir in the remaining 2 tablespoons butter and grated Parmesan cheese until melted and creamy. Adjust seasoning with salt and freshly ground black pepper.
08 - Serve warm, garnished with extra Parmesan and fresh sage leaves if desired.
# Expert Advice:
01 -
- It tastes restaurant-quality but comes together in under an hour without any fancy technique beyond patience and a wooden spoon.
- The roasted squash stays tender and sweet without overwhelming the rice, and the sage ties everything together with an earthy whisper.
- It's the kind of dish that feels indulgent but somehow makes you feel nourished rather than heavy.
02 -
- If your risotto becomes too thick before the rice is fully cooked, add broth in smaller amounts rather than larger ones—half-cup additions can overshoot your target texture quickly.
- Constant, patient stirring isn't just tradition; it's what releases the starch from the rice and creates that signature creaminess that makes risotto special.
- The rice should have a tender bite, never mushy, never chalky—taste a grain to be sure, because it continues cooking slightly after you remove it from heat.
03 -
- Keep your broth at a gentle simmer in another pot rather than adding it cold; this ensures the rice cooks evenly without shocking the grains into mushiness.
- Resist the urge to cover the pan or walk away—risotto demands your presence and rewards it with a creamy finish that's impossible to achieve through shortcuts.