Winter Squash Risotto Sage (Printable)

A comforting risotto with tender squash, fresh sage, and savory Parmesan, perfect for chilly evenings.

# What You'll Need:

→ Vegetables

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

→ Risotto Base

04 - 1 1/2 cups Arborio rice
05 - 4 cups warm vegetable broth
06 - 1/2 cup dry white wine

→ Dairy

07 - 3 tablespoons unsalted butter, divided
08 - 1/2 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 chopped onion and cook until translucent, about 3 minutes. Stir in garlic and sage, sauté for 1 minute.
02 - Add diced squash and cook, stirring occasionally, until just tender, approximately 5 minutes.
03 - Incorporate Arborio rice and cook for 1 to 2 minutes, stirring to coat and render grains slightly translucent.
04 - Pour in white wine and cook, stirring frequently, until mostly evaporated.
05 - Add warm vegetable broth one ladle at a time, stirring often. Wait until liquid is mostly absorbed before adding more. Continue until rice is creamy and 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 rest for 2 minutes. Serve hot garnished with Parmesan shavings and extra sage if desired.

# Expert Advice:

01 -
  • The squash melts into the rice and gives every bite a creamy sweetness without feeling heavy.
  • Its the kind of dish that impresses guests but feels like home cooking, not performance.
  • Arborio rice releases just enough starch to make the sauce cling without any flour or thickener.
  • Sage and Parmesan together create a flavor so warm and earthy it tastes like autumn decided to stay for dinner.
02 -
  • If you add cold broth, the rice stops cooking and you lose that creamy texture, so keep the broth simmering on a back burner the whole time.
  • Dont walk away during the stirring, the rice can stick and scorch in under a minute if youre not paying attention.
  • Taste the rice before you finish, it should have a slight bite in the center but no crunch.
  • If you run out of broth and the rice isnt done, use warm water instead of stopping mid cook.
03 -
  • Use a wooden spoon instead of metal, it wont scratch your pot and it gives you better control when stirring.
  • Add a pinch of nutmeg to the squash while it cooks, it quietly deepens the sweetness without announcing itself.
  • If the risotto looks too thick at the end, stir in a few tablespoons of warm broth or pasta water to loosen it before serving.
  • Grate the Parmesan fresh from a wedge, the pre grated stuff has anti caking agents that make the sauce gritty instead of silky.

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