Creamy Winter Squash Risotto (Printable)

A comforting dish featuring roasted squash, fresh sage, and rich Arborio rice.

# What You Need:

→ Vegetables

01 - 1 small butternut squash, peeled, seeded, and diced (approx. 1.5 lbs)
02 - 1 small yellow onion, finely chopped
03 - 2 garlic cloves, minced

→ Rice

04 - 1½ cups Arborio rice

→ Liquids

05 - 4 cups low-sodium vegetable broth, warmed
06 - ½ cup dry white wine

→ Dairy

07 - 3 tablespoons unsalted butter, divided
08 - ½ cup freshly grated Parmesan cheese
09 - ¼ cup heavy cream (optional)

→ Herbs & Seasonings

10 - 2 tablespoons fresh sage leaves, finely chopped, plus extra for garnish
11 - Salt and freshly ground black pepper, to taste
12 - 2 tablespoons olive oil, divided

# How to Make It:

01 - Preheat oven to 400°F. Toss diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a parchment-lined baking sheet and roast for 20 to 25 minutes until tender and lightly caramelized.
02 - In a large saucepan or Dutch oven, heat remaining 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add onion and cook until softened, about 3 to 4 minutes, then add minced garlic and cook for 1 additional minute.
03 - Stir in Arborio rice and cook for 2 minutes, stirring constantly to coat grains in oil and butter.
04 - Pour in dry white wine and cook, stirring, until nearly fully absorbed by the rice.
05 - Add warm vegetable broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next, until rice is creamy and just tender, approximately 18 to 20 minutes.
06 - Stir roasted butternut squash, chopped sage, and remaining 2 tablespoons butter into the risotto. Cook for 2 to 3 minutes to warm through.
07 - Remove from heat. Incorporate Parmesan cheese and heavy cream if using. Adjust seasoning with salt and freshly ground black pepper according to taste.
08 - Plate risotto hot, garnished with additional fresh sage and, if desired, extra grated Parmesan.

# Expert Suggestions:

01 -
  • The roasted squash adds natural sweetness that balances the savory depth of Parmesan without feeling heavy.
  • Stirring risotto becomes almost meditative, and the creamy texture you build from scratch feels like a small triumph every time.
  • It looks elegant enough for guests but is forgiving enough for a weeknight when you just want something soul-soothing.
02 -
  • Don't rush the broth additions or the rice will cook unevenly and turn mushy on the outside while staying hard in the center.
  • Stir frequently but not constantly; I learned that giving it a good stir every minute or so keeps it creamy without turning into a full arm workout.
  • Risotto waits for no one, so have your table set and your guests ready before you start the final stir-ins.
03 -
  • Keep your broth at a gentle simmer in a separate pot so the rice never cools down and the cooking stays even.
  • Taste the rice a few minutes before you think it's done; risotto should be creamy but still have a slight firmness in the center, and that window is narrow.
  • If the risotto thickens too much before serving, stir in a splash of warm broth or even a little pasta water to loosen it back up.

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