Winter Squash Risotto Sage Parmesan (Printable)

Creamy risotto featuring winter squash, aromatic sage, and Parmesan cheese in a comforting dish.

# Ingredient List:

→ Vegetables

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

→ Risotto Base

04 - 1 1/2 cups Arborio rice
05 - 4 cups vegetable broth, kept warm
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)

# Steps:

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 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 and cook while stirring for 1 to 2 minutes until grains are coated and slightly translucent.
04 - Pour in dry white wine and cook, stirring, until mostly evaporated.
05 - Add warm vegetable broth one ladleful at a time, stirring frequently and allowing each addition to absorb 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 freshly ground black pepper to taste.
07 - Remove from heat, cover, and let rest for 2 minutes. Serve garnished with Parmesan shavings and extra sage leaves if desired.

# Expert Advice:

01 -
  • The squash melts into the risotto, creating pockets of sweet creaminess that surprise you with every bite.
  • Its the kind of dish that looks impressive but actually forgives you if you get distracted and wander off for a minute.
  • Sage and Parmesan together smell like the best kind of comfort, the kind that makes people linger at the table.
02 -
  • If you add cold broth, the rice stops cooking and you lose the creamy texture, so keep that broth warm the whole time.
  • Stirring frequently is important, but you dont have to stand there without blinking, just check in every minute or so.
  • If the risotto gets too thick, add a splash more broth or even water at the end to loosen it up.
03 -
  • Use a wooden spoon instead of metal, it feels better in your hand and is gentler on the pot.
  • Taste the rice as you go, the moment it goes from chalky to tender with a little bite is when you stop adding broth.
  • If youre vegetarian, double-check that your Parmesan is made without animal rennet, or swap in a vegetarian hard cheese.

Go Back