Winter Squash Risotto Sage (Printable)

Savory comfort with tender squash, fresh sage, and nutty Parmesan in a creamy Italian grain dish.

# What You Need:

→ Vegetables

01 - 2 cups winter squash, peeled and diced
02 - 1 small 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 & Cheese

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, finely chopped (or 2 teaspoons dried sage)
11 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - Heat vegetable broth in a medium saucepan and maintain at low heat.
02 - Melt 2 tablespoons of butter in a large skillet over medium heat. Add chopped onion and cook until translucent, about 3 minutes. Stir in garlic and cook for 1 minute before adding diced winter squash. Cook until squash begins to soften, approximately 5 minutes.
03 - Add Arborio rice and chopped sage to the skillet. Stir continuously for 2 minutes until rice is well coated and slightly translucent.
04 - Pour in the white wine and cook, stirring often, until the liquid is nearly evaporated.
05 - Add warm broth one ladleful at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next. Continue this process until rice is creamy and tender, and squash is cooked through, about 20 to 25 minutes.
06 - Remove from heat. Stir in remaining 1 tablespoon butter, Parmesan cheese, and heavy cream if using. Season with salt and freshly ground black pepper to taste.
07 - Immediately plate and garnish with extra Parmesan and fresh sage as desired.

# Helpful Tips:

01 -
  • The squash melts into the rice, giving you creaminess without needing cream (though it's lovely if you add it).
  • Sage brings a savory earthiness that makes this feel sophisticated but tastes like home cooking.
  • It's the kind of dish that feels special enough for guests but simple enough for a quiet Tuesday night.
02 -
  • Do not add all the broth at once hoping to save time. The rice needs the gradual absorption to release its starch and become creamy. This is non-negotiable.
  • Stirring matters, but not constantly. Every minute or so is enough to prevent sticking and help the rice cook evenly.
  • The finish—that last butter and cheese—is where most of the magic happens. Don't skip it or rush it. Stir it in gently off the heat and taste before you serve.
03 -
  • Keep your broth warm and your stirring hand patient. These two things will change your risotto from good to unforgettable.
  • If you add the cheese too aggressively, it can clump. Stir gently at the end and taste before serving. You can always add more.

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