Winter Squash Risotto with Sage (Printable)
Creamy Arborio rice with roasted winter squash, aromatic sage, and aged Parmesan creates a comforting Italian dish perfect for cold weather.
# What You Need:
→ Vegetables
01 - 1 small winter squash (about 1 lb), such as butternut or acorn, peeled, seeded, and diced
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Grains
04 - 1 1/2 cups Arborio rice
→ Liquids
05 - 4 cups vegetable stock, kept warm
06 - 1/2 cup dry white wine
→ Dairy
07 - 3 tbsp unsalted butter, divided
08 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving
→ Herbs and Seasonings
09 - 2 tbsp fresh sage leaves, finely chopped, plus extra for garnish
10 - 1/2 tsp freshly ground black pepper
11 - 3/4 tsp fine sea salt, or to taste
→ Oils
12 - 2 tbsp olive oil
# Directions:
01 - Preheat oven to 400°F. Toss diced squash with 1 tbsp olive oil and pinch of salt. Spread on baking sheet and roast 20–25 minutes until tender and caramelized. Set aside.
02 - In large saucepan or deep skillet, heat remaining 1 tbsp olive oil and 1 tbsp butter over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and chopped sage; cook 1 minute more until fragrant.
03 - Stir in Arborio rice and cook 1–2 minutes, stirring constantly, until grains are coated and slightly translucent at edges.
04 - Pour in white wine and cook, stirring, until mostly absorbed.
05 - Add warm vegetable stock one ladleful at time, stirring frequently and waiting until most liquid is absorbed before adding more. Continue for 18–20 minutes until rice is creamy and al dente.
06 - Gently fold in roasted squash, remaining 2 tbsp butter, and grated Parmesan. Season with salt and pepper to taste. Cook 2 minutes more, then remove from heat. Serve immediately, garnished with extra Parmesan and sage if desired.
# Expert Tips:
01 -
- The roasted squash brings natural sweetness that balances the savory Parmesan beautifully
- This risotto achieves restaurant quality creaminess without any heavy cream whatsoever
02 -
- Stirring constantly is not necessary, but frequent stirring helps release starch for that creamy texture
- The rice should be al dente with a tiny white dot in the center, not mushy or soft throughout
03 -
- Let the risotto rest for 2 minutes off heat before serving, allowing the rice to settle and the sauce to thicken
- Grate your own Parmesan, as pre grated cheese contains anti caking agents that prevent smooth melting