Winter Squash Risotto Sage (Printable Version)

Creamy risotto with tender squash, fresh sage, and Parmesan, perfect for a warm and satisfying dish.

# What You Need:

→ Vegetables

01 - 1 small winter squash (butternut or acorn, approximately 1.5 lb), peeled, seeded, and diced
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Risotto Base

04 - 1 ½ cups Arborio rice
05 - 4 cups warm vegetable broth
06 - ½ cup dry white wine

→ Dairy

07 - 3 tablespoons unsalted butter, divided
08 - ½ cup freshly grated Parmesan cheese
09 - 2 tablespoons heavy cream (optional)

→ Herbs & Seasoning

10 - 2 tablespoons fresh sage leaves, finely chopped
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - Extra Parmesan shavings
13 - Fresh sage leaves (optional)

# How to Make It:

01 - Melt 2 tablespoons butter in a large heavy-bottomed pot over medium heat. Add onion and cook until translucent, about 3 minutes. Stir in garlic and chopped sage, sautéing for 1 minute.
02 - Add diced winter squash and cook, stirring occasionally, until just tender, approximately 5 minutes.
03 - Incorporate Arborio rice, stirring continuously for 1 to 2 minutes until grains appear well-coated and slightly translucent.
04 - Pour in white wine and cook, stirring frequently, until mostly evaporated.
05 - Add warm vegetable broth ladle by ladle, stirring often and waiting for each addition to absorb before adding more. Continue until rice reaches creamy consistency and is al dente, about 18 to 22 minutes.
06 - Stir in remaining 1 tablespoon butter, Parmesan cheese, and heavy cream if using. Season with salt and pepper to taste.
07 - Remove from heat, cover, and let stand for 2 minutes. Serve hot garnished with extra Parmesan shavings and fresh sage leaves if desired.

# Expert Advice:

01 -
  • The squash melts into creamy pockets that taste like concentrated sweetness against the savory rice.
  • Stirring becomes meditative, and you end up with something that feels fancy but uses pantry staples.
  • It reheats beautifully the next day with a splash of broth, making leftovers feel like a treat.
02 -
  • Cold broth will shock the rice and stop the starch from releasing, so keep it warm the entire time.
  • If you stop stirring completely, the bottom will scorch and you'll taste it in every bite.
03 -
  • Add a pinch of nutmeg with the sage for a subtle warmth that makes people ask what the secret ingredient is.
  • If the risotto gets too thick before the rice is cooked, just add more broth and keep going, you can't really mess it up.

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