Winter Squash Sage Parmesan (Printer-friendly)

Creamy winter squash and Arborio rice combined with sage and Parmesan for a comforting dish.

# What You Need:

→ 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 It:

01 - Heat olive oil and 1 tablespoon butter in a large heavy-bottomed saucepan over medium heat. Add onion and cook until softened and translucent, about 3 minutes.
02 - Stir in 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 edges.
04 - Pour in white wine and cook, stirring, until mostly absorbed.
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 20-25 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 natural sweetness in every bite
  • That moment when you add the final butter and cheese and the whole thing comes together into something silky and luxurious
  • How this dish makes a regular weeknight dinner feel like youve been cooking all afternoon
02 -
  • Stirring frequently is non-negotiable. It releases starch and prevents sticking, though constant stirring is not required.
  • Your broth must stay warm. Cold broth stops the cooking process and makes the rice turn out gummy instead of creamy.
  • The rice continues cooking after you remove it from heat, so undercook slightly and let it finish in its own steam.
03 -
  • Roast the squash cubes at 400°F for 20 minutes before adding them to the risotto for deeper caramelized flavor
  • Save a splash of pasta water if you run out of broth or need extra liquid at the end
  • Grate a little nutmeg over the finished dish. It sounds unusual but it makes the sage sing

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