Winter Squash Risotto with Sage (Printable)
Creamy risotto with roasted squash, sage, and Parmesan—a comforting Italian-inspired main course.
# What You Need:
→ Vegetables
01 - 3 cups winter squash (butternut or acorn), peeled, seeded, and cut into ½-inch cubes
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Grains
04 - 1½ cups Arborio rice
→ Liquids
05 - 4 cups vegetable broth, kept warm
06 - ½ cup dry white wine
→ Dairy
07 - 3 tablespoons unsalted butter, divided
08 - ¾ cup freshly grated Parmesan cheese
→ Herbs and Seasonings
09 - 2 tablespoons fresh sage leaves, finely chopped, plus extra for garnish
10 - 2 tablespoons olive oil
11 - ½ teaspoon freshly ground black pepper
12 - ½ teaspoon sea salt, plus more to taste
# How to Make It:
01 - Preheat oven to 400°F. Toss squash cubes with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, stirring once, until tender and lightly caramelized. Set aside.
02 - In a large, heavy-bottomed saucepan, heat the remaining 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the onion and cook until softened, about 3 minutes. Stir in the garlic and sage, cooking for another minute until fragrant.
03 - Add the Arborio rice, stirring to coat each grain with the oil and butter. Toast for 1–2 minutes, until the edges look translucent.
04 - Pour in the white wine, stirring until completely absorbed.
05 - Add the warm broth one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more. Continue until the rice is creamy and al dente, about 18–20 minutes.
06 - Gently fold in the roasted squash. Remove from heat and stir in the remaining 2 tablespoons butter and the Parmesan cheese. Season with additional salt and pepper to taste.
07 - Serve immediately, garnished with extra sage and a sprinkle of Parmesan.
# Expert Suggestions:
01 -
- The rice becomes impossibly creamy without being heavy, giving you that restaurant-quality texture without leaving you feeling weighed down.
- Roasting the squash separately brings out its caramelized sweetness, creating these little pockets of flavor that burst between the rice grains.
02 -
- Warm broth is absolutely essential, as cold liquid would shock the rice and interrupt the cooking process, resulting in uneven texture.
- The risotto should maintain a slight wave-like movement when you tilt the pan, what Italians call all onda, indicating the perfect consistency.
03 -
- Keep your stirring gentle but constant, as aggressive stirring can break down the rice grains and make the risotto gummy rather than creamy.
- The perfect risotto should slowly spread on the plate when served, not sit in a stiff mound nor run like soup, finding that elusive middle ground that took me years to master.