Winter Squash Risotto with Sage Parmesan (Print View)
Creamy Arborio rice with roasted winter squash, aromatic sage, and aged Parmesan for a comforting Italian-inspired meal.
# What You'll Need:
→ Vegetables
01 - 1 small (about 1 lb) winter squash (such as butternut or acorn), peeled, seeded, and diced
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 stock, kept warm
06 - 1/2 cup dry white wine
→ Dairy
07 - 3 tablespoons unsalted butter, divided
08 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving
→ Herbs and Seasonings
09 - 2 tablespoons fresh sage leaves, finely chopped (plus extra for garnish)
10 - 1/2 teaspoon freshly ground black pepper
11 - 3/4 teaspoon fine sea salt (or to taste)
→ Oils
12 - 2 tablespoons olive oil
# Method:
01 - Preheat the oven to 400°F. Toss the diced winter squash with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast for 20–25 minutes, until tender and lightly caramelized. Set aside.
02 - In a large saucepan or deep skillet, heat remaining 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and chopped sage; cook for 1 minute more until fragrant.
03 - Stir in the Arborio rice and cook for 1–2 minutes, stirring constantly, until the grains are coated and slightly translucent at the edges.
04 - Pour in the white wine and cook, stirring, until mostly absorbed.
05 - Add warm vegetable stock one ladleful at a time, stirring frequently and waiting until most of the liquid is absorbed before adding more. Continue this process for about 18–20 minutes, until the rice is creamy and al dente.
06 - Gently fold in the roasted squash, remaining 2 tablespoons butter, and grated Parmesan. Season with salt and pepper to taste. Cook for another 2 minutes, then remove from heat. Serve immediately, garnished with extra Parmesan and sage if desired.
# Insider Tips:
01 -
- Roasting the squash first adds this incredible caramelized sweetness that you cannot get from simmering it in the pan
- The combination of sage and Parmesan hits those comfort food notes while still feeling elegant enough for dinner guests
02 -
- Warm your stock in a separate pan while the rice cooks because cold stock drops the temperature and disrupts the creamy texture
- Stirring frequently but not constantly gives the rice time to release starch without turning into glue
03 -
- Grate your own Parmesan because pre-grated cheese often contains anti-caking agents that prevent smooth melting
- If your risotto feels too thick before the rice is fully cooked, add water instead of more stock to keep the flavor balanced