Winter Squash Sage Parmesan Risotto (Print)
Creamy Italian dish featuring roasted winter squash, fragrant sage, and rich Parmesan cheese.
# What You’ll Need:
→ Vegetables
01 - 1 small (about 1 lb) winter squash (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 tbsp unsalted butter, divided
08 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving
→ Herbs and Seasonings
09 - 2 tbsp fresh sage leaves, finely chopped, plus extra for garnish
10 - 1/2 tsp freshly ground black pepper
11 - 3/4 tsp fine sea salt, or to taste
→ Oils
12 - 2 tbsp olive oil
# How To Make:
01 - Preheat oven to 400°F. Toss diced winter squash with 1 tbsp olive oil and a pinch of salt. Spread on baking sheet and roast for 20–25 minutes until tender and lightly caramelized. Set aside.
02 - In large saucepan or deep skillet, heat remaining 1 tbsp olive oil and 1 tbsp butter over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and chopped sage; cook 1 minute more until fragrant.
03 - Stir in Arborio rice and cook 1–2 minutes, stirring constantly, until grains are coated and slightly translucent at edges.
04 - Pour in white wine and cook, stirring, until mostly absorbed.
05 - Add warm vegetable stock one ladleful at time, stirring frequently and waiting 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, remaining 2 tbsp butter, and grated Parmesan. Season with salt and pepper to taste. Cook 2 minutes more, then remove from heat. Serve immediately, garnished with extra Parmesan and sage if desired.
# Expert Tips:
01 -
- The roasted squash brings a natural sweetness that balances perfectly with savory Parmesan and fragrant sage
- Despite what restaurants want you to believe, risotto is actually incredibly forgiving and hard to mess up once you understand the rhythm
- This dish transforms simple ingredients into something that feels luxurious and restaurant worthy
02 -
- Do not rinse your Arborio rice before cooking. You want all that surface starch to stay right where it belongs.
- Keep your stock warm, not hot. Scalding stock can cook the rice unevenly and affect the final texture.
- The finished risotto should be loose and流动, not stiff. It will continue to absorb liquid as it sits, so err on the side of slightly looser.
03 -
- Use a wooden spoon for stirring. It is gentler on the rice and the long handle gives you better control.
- If you run out of stock before the rice is done, finish with hot water. The rice does not know the difference.