Winter Squash Risotto with Sage (Printable)
A comforting risotto, blending sweet winter squash with aromatic sage. Creamy and flavorful for any cozy dinner.
# What You'll Need:
→ Produce
01 - 1 small winter squash (such as butternut or kabocha, about 1.2 pounds), peeled, seeded, and diced
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Grains
04 - 1 ½ cups Arborio rice
→ Liquids
05 - 5 cups 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 serving)
→ Herbs and Seasoning
09 - 2 tablespoons fresh sage leaves, finely chopped (plus extra for garnish)
10 - ¾ teaspoon salt (or to taste)
11 - ¼ teaspoon freshly ground black pepper
→ Fats
12 - 2 tablespoons olive oil
# How To Make It:
01 - Heat the olive oil and 1 tablespoon of butter in a large, heavy saucepan over medium heat. Sauté the finely chopped onion until translucent, approximately 3 minutes. Incorporate the minced garlic and diced squash, continuing to sauté for 5–6 minutes until the squash begins to soften.
02 - Add the Arborio rice to the saucepan. Stir continuously for 1–2 minutes until the grains are thoroughly coated and lightly toasted.
03 - Pour in the dry white wine and cook, stirring constantly, until it is mostly absorbed by the rice.
04 - Begin adding the warm vegetable broth, one cup at a time. Stir frequently, allowing each addition to be mostly absorbed before incorporating the next. Continue this process for 20–25 minutes, or until the rice is creamy and al dente, and the squash is tender.
05 - Remove the saucepan from the heat. Stir in the remaining butter, freshly grated Parmesan cheese, chopped fresh sage, salt, and freshly ground black pepper. Taste and adjust seasoning as needed.
06 - Cover the risotto and allow it to rest for 2 minutes. Serve immediately, garnished with additional sage and Parmesan cheese if desired.
# Expert Tips:
01 -
- It's a surprisingly elegant dish that tastes like a labor of love, but it's actually quite approachable once you get into the rhythm.
- The creamy texture paired with the sweet squash and aromatic sage creates a comforting flavor profile that will instantly make any evening feel a little more special.
02 -
- Never add cold broth to your risotto; it'll shock the rice, cool down the pan, and severely impact the cooking process and final texture.
- For an even more profound squash flavor and slightly less active cooking time, you can roast the squash cubes in advance until tender and slightly caramelized before adding them to the pan with the garlic.
03 -
- Always ensure your rice is properly toasted before adding any liquid; this step helps the grains maintain their structure and prevents them from becoming mushy.
- The perfect risotto is al dente – tender with a slight bite in the center – and should be flowing, not stiff; it should spread gently on a plate, creating a "wave" (all'onda).