Winter Squash Sage Parmesan (Printable Version)
Creamy risotto with tender squash, fragrant sage, and rich Parmesan cheese, perfect for cozy meals.
# Ingredient List:
→ Vegetables
01 - 1 small winter squash (butternut or acorn), about 1.5 lbs, 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 - 5 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, plus extra for garnish
11 - Salt and freshly ground black pepper to taste
→ Oils
12 - 2 tablespoons olive oil
# How to Make:
01 - Heat olive oil and 1 tablespoon butter in a large, heavy-bottomed saucepan over medium heat. Add chopped onion and cook until softened and translucent, about 3 minutes.
02 - Stir in minced garlic and diced squash. Cook, stirring occasionally, until squash begins to soften, about 5 minutes.
03 - Add Arborio rice and cook, stirring constantly, for 2 minutes until grains are well coated and slightly translucent at the edges.
04 - Pour in white wine and cook, stirring, until mostly absorbed by the rice.
05 - Begin adding warm vegetable broth one ladleful at a time, stirring frequently. Wait until most liquid is absorbed before adding more. Continue until rice is creamy and al dente and squash is very tender, about 20 to 25 minutes. You may not need all the broth.
06 - Stir in chopped sage, remaining butter, Parmesan cheese, and heavy cream if using. Season with salt and pepper to taste.
07 - Remove from heat, cover, and let rest for 2 minutes. Serve hot, garnished with extra Parmesan and sage leaves.
# Expert Tips:
01 -
- The way the squash practically melts into the rice, creating these creamy pockets of sweet against the savory rice, is something I still look forward to every single time
- It transforms ordinary Tuesday dinner into something that feels like a special occasion, but without the fuss or elaborate prep
02 -
- Stirring frequently but not constantly is the sweet spot—you want to release the rice's starches without making the texture gummy
- The resting period at the end is non-negotiable, I used to skip it and now I can taste the difference immediately
03 -
- Put your broth pot on a back burner and keep it warm over the lowest possible setting, which makes adding each ladleful feel seamless rather than interrupted
- If you end up with leftover risotto, form it into patties and pan-fry them the next day for arancini that might actually be better than the original