Winter Squash Risotto with Sage and Parmesan (Printable Version)
Creamy Arborio rice with roasted winter squash, aromatic sage, and Parmesan. An Italian comfort dish perfect for cold weather.
# What You Need:
→ Vegetables
01 - 1 small (about 1 lb) winter squash, such as butternut or acorn, 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 - 4 cups vegetable stock, kept warm
06 - 1/2 cup dry white wine
→ Dairy
07 - 3 tablespoons unsalted butter, divided
08 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving
→ Herbs and Seasonings
09 - 2 tablespoons fresh sage leaves, finely chopped, plus extra for garnish
10 - 1/2 teaspoon freshly ground black pepper
11 - 3/4 teaspoon fine sea salt, or to taste
→ Oils
12 - 2 tablespoons olive oil
# How to Make It:
01 - Preheat oven to 400°F. Toss diced squash with 1 tablespoon olive oil and pinch of salt. Spread on baking sheet and roast 20–25 minutes until tender and lightly caramelized. Set aside.
02 - In large saucepan or deep skillet, heat remaining 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and chopped sage; cook 1 minute more until fragrant.
03 - Stir in Arborio rice and cook 1–2 minutes, stirring constantly, until grains are coated and slightly translucent at edges.
04 - Pour in white wine and cook, stirring, until mostly absorbed.
05 - Add warm vegetable stock one ladleful at time, stirring frequently and waiting until most liquid is absorbed before adding more. Continue this process about 18–20 minutes until rice is creamy and al dente.
06 - Gently fold in roasted squash, remaining 2 tablespoons butter, and grated Parmesan. Season with salt and pepper to taste. Cook 2 minutes more, then remove from heat. Serve immediately, garnished with extra Parmesan and sage if desired.
# Expert Advice:
01 -
- The way the roasted squash melts into creamy rice creates natural sweetness that balances the savory Parmesan
- Its one of those rare dishes that feels luxurious but comes together with humble pantry staples
02 -
- Warm stock is nonnegotiable—cold liquid shocks the rice and prevents proper starch release
- Stirring frequently, not constantly, prevents the rice from sticking while allowing even cooking
03 -
- Grate your own Parmesan from a wedge—pre-grated cheese contains anti caking agents that prevent smooth melting
- Taste the rice at the 18 minute mark to catch it at perfect al dente rather than overcooking