Winter Squash Risotto Sage Parmesan (Printable)
Creamy Arborio rice with roasted squash, fresh sage, and rich Parmesan.
# 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 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 Make It:
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 - In a large, heavy saucepan, heat remaining 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add onion and cook until translucent, about 4 minutes. Add garlic and cook for 1 minute.
03 - Stir in Arborio rice and cook, stirring, until edges are translucent, about 2 minutes.
04 - Pour in white wine and stir until mostly absorbed.
05 - Begin adding warm broth, 0.5 cup at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next.
06 - After 15 minutes, fold in roasted squash and chopped sage. Continue adding broth and stirring until rice is creamy and al dente, about 20–25 minutes total.
07 - Remove from heat. Stir in remaining 2 tablespoons butter and grated Parmesan until melted and creamy. Season generously with salt and pepper.
08 - Serve immediately, garnished with extra Parmesan and a few fresh sage leaves if desired.
# Expert Tips:
01 -
- The squash caramelizes just enough to give sweetness without overshadowing the creamy rice and savory sage.
- It feels fancy enough for guests but comes together in under an hour with minimal stress.
- One pot, one satisfied table, and your kitchen smells absolutely incredible.
02 -
- Keep your broth warm the entire time—using cold broth from the fridge will cool the rice and prevent proper cooking and creaminess.
- Arborio rice is essential; short-grain varieties have the right amount of starch, while long-grain rice will never achieve this texture no matter how much you stir.
- Resist the urge to rush: risotto takes about 35–40 minutes of cooking and stirring, and those minutes matter for texture and flavor development.
03 -
- Never walk away from the pan during the broth additions—risotto requires your presence and attention, and that's part of its meditative charm.
- The final stir of butter and cheese should be vigorous and enthusiastic; this is called "mantecatura" and it's what transforms the whole thing into cream without cream.