Winter Squash Risotto Sage (Printable Version)
Creamy risotto with sweet winter squash, fresh sage, and Parmesan for a comforting seasonal meal.
# What You'll Need:
→ Vegetables
01 - 1 small winter squash (butternut or acorn, about 1.5 lbs), 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 - 5 cups vegetable broth, kept warm
06 - 1/2 cup dry white wine
→ Dairy
07 - 3 tbsp unsalted butter, divided
08 - 1/2 cup freshly grated Parmesan cheese
09 - 2 tbsp heavy cream (optional)
→ Herbs & Seasoning
10 - 2 tbsp fresh sage leaves, finely chopped (plus extra for garnish)
11 - Salt and freshly ground black pepper, to taste
→ Oils
12 - 2 tbsp olive oil
# Directions:
01 - Heat olive oil and 1 tablespoon butter in a large heavy-bottomed saucepan over medium heat. Add onion and cook until softened and translucent, about 3 minutes.
02 - Stir in garlic and diced squash. Cook, stirring occasionally, until squash begins to soften, about 5 minutes.
03 - Add Arborio rice and cook, stirring constantly, for 2 minutes until grains are well coated and slightly translucent at edges.
04 - Pour in white wine and cook, stirring, until mostly absorbed.
05 - Begin adding warm vegetable broth one ladleful at a time, stirring frequently. Wait until most liquid is absorbed before adding more. Continue until rice is creamy and al dente and squash is very tender, about 20-25 minutes. You may not need all the broth.
06 - Stir in chopped sage, remaining butter, Parmesan cheese, and heavy cream if using. Season with salt and pepper to taste.
07 - Remove from heat, cover, and let rest for 2 minutes. Serve hot, garnished with extra Parmesan and sage leaves.
# Expert Tips:
01 -
- Its the kind of dinner that makes people pause and take a first bite before anyone speaks at the table
- The texture is incredibly forgiving, and you can actually feel confident making risotto without stress
02 -
- Stirring frequently releases starch, but you dont need to stir constantly, just enough to prevent sticking
- Every batch of rice absorbs liquid differently, so trust texture over time, and stop when its creamy but still has a slight bite
03 -
- Roast the squash cubes first at 425°F for 20 minutes, then fold them in at the end for deeper flavor
- Fresh sage is worth it here, dried loses that piney brightness that makes this dish sing