Winter Squash Sage Parmesan (Printable)
Comforting dish with tender squash, sage, and Parmesan creating rich, creamy flavors in every bite.
# What You'll Need:
→ Vegetables
01 - 2 cups (12.3 oz) peeled and diced winter squash (such as butternut or acorn)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Grains
04 - 1 1/2 cups (10.6 oz) Arborio rice
→ Liquids
05 - 4 cups (33.8 fl oz) vegetable broth, kept warm
06 - 1/2 cup (4 fl oz) dry white wine
→ Dairy & Cheese
07 - 3 tablespoons (1.5 oz) unsalted butter, divided
08 - 1/2 cup (1.75 oz) freshly grated Parmesan cheese
09 - 2 tablespoons (1 fl oz) heavy cream (optional)
→ Herbs & Seasoning
10 - 2 tablespoons fresh sage, finely chopped (or 2 teaspoons dried sage)
11 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Heat vegetable broth in a medium saucepan and keep warm over low heat.
02 - Melt 2 tablespoons butter in a large heavy-bottomed skillet or Dutch oven over medium heat. Add chopped onion and cook until soft and translucent, about 3 minutes.
03 - Stir in minced garlic and cook for 1 minute. Add diced winter squash and cook, stirring occasionally, until it begins to soften, about 5 minutes.
04 - Add Arborio rice and chopped sage, stirring for 2 minutes until rice is well coated and slightly translucent.
05 - Pour in white wine and cook, stirring, until mostly absorbed.
06 - Add warm broth one ladleful at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next. Continue until rice is creamy, al dente, and squash is tender, approximately 20 to 25 minutes.
07 - Remove from heat. Stir in remaining 1 tablespoon butter, Parmesan cheese, and heavy cream if using. Season with salt and pepper to taste.
08 - Plate immediately, optionally garnishing with extra Parmesan and fresh sage.
# Expert Tips:
01 -
- The squash breaks down as it cooks, thickening the risotto naturally without any cream tricks.
- Sage and Parmesan create this savory-herbaceous magic that tastes far more sophisticated than the effort requires.
- It's vegetarian but so deeply satisfying that nobody will notice the lack of meat.
02 -
- Stir the rice frequently but not obsessively; constant stirring releases too much starch and makes it gluey rather than creamy.
- The finish—that final tablespoon of butter and the Parmesan—is where risotto transforms from rice in broth into something velvety and luxurious, so don't skip it.
- If the risotto seems too thick at the end, add more warm broth by the spoonful; if it's too loose, you haven't cooked it long enough.
03 -
- Keep the broth simmering in its own pot rather than cold; adding room-temperature liquid will interrupt the cooking and mess with timing.
- Freshly grated Parmesan melts smoothly into risotto, while pre-grated cheese with anti-caking agents will clump and never fully incorporate.