Winter Squash Risotto with Sage (Printable)
Creamy Italian comfort food featuring tender winter squash and aromatic sage, creating a luxurious dish perfect for cold evenings.
# What You'll Need:
→ Vegetables
01 - 1 small winter squash (butternut or kabocha, about 1.2 lbs), peeled, seeded, and diced
02 - 1 medium 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 - ½ cup dry white wine
→ Dairy
07 - 3 tablespoons unsalted butter, divided
08 - ½ cup freshly grated Parmesan cheese (plus extra for serving)
→ Herbs & Seasoning
09 - 2 tablespoons fresh sage leaves, finely chopped (plus extra for garnish)
10 - ¾ teaspoon salt (or to taste)
11 - ¼ teaspoon freshly ground black pepper
→ Oil
12 - 2 tablespoons olive oil
# Directions:
01 - Heat olive oil and 1 tablespoon butter in a large, heavy saucepan over medium heat. Add the onion and cook until translucent, about 3 minutes.
02 - Stir in the garlic and diced squash. Sauté for 5–6 minutes, until the squash begins to soften.
03 - Add the Arborio rice. Stir for 1–2 minutes until the grains are well-coated and lightly toasted.
04 - Pour in the white wine and cook, stirring, until mostly absorbed.
05 - Add 1 cup of warm broth, stirring frequently. When the broth is mostly absorbed, add another cup. Continue adding broth, one cup at a time, stirring often, until the rice is creamy and al dente and the squash is tender (about 20–25 minutes).
06 - Stir in the remaining butter, Parmesan cheese, chopped sage, salt, and pepper. Adjust seasoning to taste.
07 - Remove from heat. Let rest, covered, for 2 minutes before serving. Garnish with extra sage and Parmesan, if desired.
# Expert Tips:
01 -
- The way the winter squash practically melts into the creamy rice creates these perfect bites where you cant tell where the squash ends and the risotto begins.
- Its fancy enough for company but secretly so comforting that youll find yourself making it on a random Tuesday night just because.
02 -
- Never walk away from risotto for more than 30 seconds or youll find yourself with a layer of rice cemented to the bottom of your pan.
- The risotto is ready when it flows like lava when you draw a spoon through it, not standing up stiffly or running like soup.
03 -
- Save time and build flavor by roasting the squash cubes with olive oil and sage until caramelized, then folding them in at the final stage.
- Reserve a cup of diced raw squash to add halfway through the cooking process if you prefer more distinct pieces in your finished risotto.