Winter Squash Risotto Sage (Printable)

A comforting blend of squash, sage, and Parmesan creates a rich, creamy Italian dish for chilly evenings.

# What You Need:

→ Vegetables

01 - 1 ½ lbs winter squash (butternut or acorn), peeled and diced
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Grains

04 - 1 ½ cups Arborio rice

→ Liquids

05 - 5 cups vegetable broth, kept warm
06 - 1 cup dry white wine

→ Dairy

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

→ Herbs & Seasonings

10 - 8 fresh sage leaves, finely chopped (plus extra for garnish)
11 - Salt and freshly ground black pepper, to taste

→ Oils

12 - 2 tbsp extra-virgin olive oil

# How-To:

01 - Heat olive oil and 2 tablespoons butter in a large heavy saucepan over medium heat. Add finely chopped onion and cook until translucent, approximately 3 minutes.
02 - Stir in minced garlic and chopped sage leaves; sauté for 1 minute until fragrant.
03 - Add diced winter squash, season with salt and black pepper, and cook for 5 minutes, stirring occasionally.
04 - Stir in Arborio rice and cook for 2 minutes to lightly toast the grains.
05 - Pour in dry white wine and simmer, stirring, until mostly absorbed by the rice.
06 - Add warm vegetable broth one ladle at a time, stirring constantly and allowing each addition to absorb before adding the next. Continue this process for 20 to 25 minutes until the rice is creamy and al dente; you may not need all the broth.
07 - Adjust seasoning to taste. Stir in remaining 1 tablespoon butter, grated Parmesan, and heavy cream if using, mixing until smooth and creamy.
08 - Remove from heat, let rest for 2 minutes, then serve garnished with additional sage leaves and extra Parmesan as desired.

# Expert Advice:

01 -
  • It's a one-pot dinner that feels fancier than it is, which means less cleanup and more time to relax.
  • The combination of sweet squash, peppery sage, and salty Parmesan creates a flavor that tastes like autumn learned to cook.
  • Risotto done right is creamy without being heavy—it's the kind of food that warms you from the inside without weighing you down.
02 -
  • Never add cold broth to hot rice—it will shock the grains and prevent them from cooking evenly, leaving you with a risotto that's simultaneously mushy and crunchy.
  • Stirring constantly isn't just tradition; it's what coaxes the starch out of the rice and creates that signature creaminess that makes risotto different from pilaf.
  • Taste the rice often as you approach the end of cooking—risotto waits for no one, and overcooked risotto loses its soul.
03 -
  • Keep that broth warm in a separate pot the entire time—this single detail transforms risotto from good to genuinely creamy.
  • Invest in a wooden spoon for stirring risotto; it won't scratch your pan and gives you better control and feeling for what's happening in the rice.

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