Creamy Winter Squash Risotto (Printable)

A comforting dish featuring sweet roasted squash, sage, and creamy Arborio rice for warming meals.

# What You'll Need:

→ Vegetables

01 - 1 small butternut squash (about 1.5 lbs), peeled, seeded, and diced
02 - 1 small yellow onion, finely chopped
03 - 2 garlic cloves, minced

→ Rice

04 - 1 ½ cups Arborio rice

→ Liquids

05 - 4 cups vegetable broth, preferably low-sodium, kept warm
06 - ½ cup dry white wine

→ Dairy

07 - 3 tablespoons unsalted butter, divided
08 - ½ cup freshly grated Parmesan cheese
09 - ¼ cup heavy cream (optional)

→ Herbs & Seasonings

10 - 2 tablespoons fresh sage leaves, finely chopped
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
13 - 2 tablespoons olive oil

# Directions:

01 - Preheat the oven to 400°F. Toss diced squash with 1 tablespoon olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 20–25 minutes until tender and caramelized.
02 - Heat remaining 1 tablespoon olive oil and 1 tablespoon butter in a large saucepan over medium heat. Add onion and cook until softened, about 3–4 minutes. Add garlic and cook for 1 more minute.
03 - Stir in Arborio rice and cook for 2 minutes, coating grains with oil and butter.
04 - Pour in white wine and stir until nearly absorbed.
05 - Add warm vegetable broth one ladle at a time, stirring frequently. Allow each addition to absorb before adding the next. Continue for 18–20 minutes, until rice is creamy and tender.
06 - Stir in roasted squash, chopped sage, and remaining 2 tablespoons butter. Cook for 2–3 minutes to heat through.
07 - Remove from heat, then stir in Parmesan cheese and heavy cream if using. Adjust seasoning with salt and pepper. Serve hot, garnished with additional sage and Parmesan as desired.

# Expert Advice:

01 -
  • The roasted squash adds a natural sweetness that balances the richness of the Parmesan and butter.
  • Stirring the risotto becomes meditative, a rare moment of quiet focus in the kitchen.
  • It feels fancy enough for guests but forgiving enough for a weeknight dinner.
  • Leftovers reheat beautifully with a splash of broth, making lunch the next day feel like a gift.
02 -
  • Keep the broth warm the entire time, adding cold broth will shock the rice and slow down the cooking, leaving you with unevenly cooked grains.
  • Don't walk away from the stove, frequent stirring prevents the rice from sticking and encourages it to release starch for that creamy texture.
  • Taste the rice as you go, it should be tender with a slight bite in the center, not mushy or crunchy.
03 -
  • Use a wide, heavy bottomed pan so the rice cooks evenly and you have plenty of room to stir without splashing.
  • Grate your own Parmesan from a block, the pre grated stuff contains anti caking agents that make the risotto gritty instead of smooth.
  • If you run out of broth before the rice is tender, just switch to hot water, it won't ruin the dish.

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