Winter Squash Risotto Sage (Printable)

Creamy risotto featuring winter squash, sage, and Parmesan for a cozy, flavorful dish.

# What You Need:

→ Vegetables

01 - 1 small winter squash (butternut or acorn), peeled, seeded, and diced (approximately 1.5 lb)
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Risotto Base

04 - 1 ½ cups Arborio rice
05 - 4 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
09 - 2 tablespoons heavy cream (optional)

→ Herbs & Seasoning

10 - 2 tablespoons fresh sage leaves, finely chopped
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - Extra Parmesan shavings
13 - Fresh sage leaves (optional)

# Directions:

01 - Melt 2 tablespoons unsalted butter in a large heavy-bottomed pot over medium heat. Add finely chopped onion and cook until translucent, about 3 minutes. Stir in minced garlic and chopped fresh sage; sauté for 1 minute.
02 - Add diced winter squash to the pot and cook, stirring occasionally, until tender but not mushy, approximately 5 minutes.
03 - Incorporate Arborio rice and cook, stirring constantly, for 1 to 2 minutes to lightly toast and coat the grains.
04 - Pour in dry white wine and cook while stirring until nearly all the liquid has evaporated.
05 - Add warm vegetable broth one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next. Continue this process until the rice is creamy and cooked al dente, about 18 to 22 minutes.
06 - Stir in remaining 1 tablespoon butter, freshly grated Parmesan cheese, and heavy cream if desired. Season with salt and freshly ground black pepper to taste.
07 - Remove from heat, cover, and let stand for 2 minutes. Serve hot, garnished with Parmesan shavings and additional fresh sage leaves as desired.

# Expert Tips:

01 -
  • The squash melts into the rice while you stir, creating pockets of sweetness that surprise you with every spoonful.
  • Its the kind of dish that makes you look competent without actually being difficult, just rhythmic and forgiving.
  • Sage and Parmesan together smell like comfort itself, and that aroma fills the whole house.
02 -
  • If you add the broth too fast, the rice won't release its starch properly and you'll end up with soup instead of risotto.
  • Cold broth will stop the cooking process every time you add it, so keep that second pot warm on a back burner.
  • Risotto waits for no one, so have everyone at the table before you take it off the heat or it'll turn gluey.
03 -
  • Stir with a wooden spoon instead of a whisk so you don't break up the squash or bruise the rice grains.
  • If the risotto thickens too much before the rice is tender, just add more broth and keep going, it's forgiving as long as you stay patient.
  • Taste the rice a few minutes before you think it's done, because al dente sneaks up faster than you expect.

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