Winter Squash Risotto with Sage (Printable Version)
Creamy Arborio rice with roasted winter squash, sage, and Parmesan—a comforting vegetarian main dish ready in under an hour.
# What You Need:
→ Vegetables
01 - 3 cups winter squash (butternut or acorn), peeled, seeded, and cut into 1/2-inch cubes
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 broth, kept warm
06 - 1/2 cup dry white wine
→ Dairy
07 - 3 tablespoons unsalted butter, divided
08 - 3/4 cup freshly grated Parmesan cheese
→ Herbs and Seasonings
09 - 2 tablespoons fresh sage leaves, finely chopped, plus extra for garnish
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon sea salt, plus more to taste
# How to Make It:
01 - Preheat oven to 400°F. Toss squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on baking sheet and roast for 20-25 minutes, stirring once, until tender and lightly caramelized. Set aside.
02 - In a large heavy-bottomed saucepan, heat remaining 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add onion and cook until softened, about 3 minutes. Stir in garlic and sage, cooking for 1 minute until fragrant.
03 - Add Arborio rice, stirring to coat each grain with oil and butter. Toast for 1-2 minutes until edges appear translucent.
04 - Pour in white wine, stirring frequently until absorbed.
05 - Add warm broth one ladle at a time, stirring frequently. Wait until most liquid is absorbed before adding more. Continue for 18-20 minutes until rice is creamy and al dente.
06 - Gently fold in roasted squash. Remove from heat and stir in remaining 2 tablespoons butter and Parmesan cheese. Season with additional salt and pepper to taste.
07 - Transfer to serving dishes immediately. Garnish with extra sage leaves and additional Parmesan.
# Expert Advice:
01 -
- The combination of roasted squash and sage creates this magical sweet-savory balance that feels like wearing your favorite sweater in food form.
- You can customize the texture to your preference, making it as firm or creamy as your heart desires, which honestly took me years to figure out.
02 -
- The risotto will continue to thicken after being removed from heat, so serve it just slightly looser than your ideal final consistency.
- I once tried rushing the process by adding all the broth at once, which resulted in rice that was simultaneously undercooked and gummy, completely lacking that signature velvety texture.
03 -
- Keep the broth at a gentle simmer in a separate pot while making risotto, as cold liquid shocks the rice and interrupts the crucial starch-releasing process.
- When the risotto is nearly finished, try the vigorous all-Italian mantecatura technique, where you beat in the butter and cheese with enthusiastic stirring to create an almost whipped, ultra-creamy texture.