Winter Squash Creamy Risotto (Print version)

A comforting dish blending roasted winter squash with creamy Arborio rice and aromatic herbs.

# Ingredient List:

→ Vegetables

01 - 1 medium winter squash (butternut or acorn, approx. 1.5 lbs), peeled, seeded, and diced
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Rice

04 - 1 1/2 cups Arborio rice

→ Liquids

05 - 5 cups warm vegetable stock
06 - 1/2 cup dry white wine (optional)

→ Dairy

07 - 3 tablespoons unsalted butter, divided
08 - 1/2 cup grated Parmesan cheese, plus extra for garnish

→ Oils & Seasonings

09 - 2 tablespoons olive oil
10 - 1/2 teaspoon salt, plus more to taste
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon freshly grated nutmeg (optional)
13 - 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)

# How To Make It:

01 - Preheat oven to 400°F. Toss diced squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Spread on a baking sheet and roast for 20 to 25 minutes until tender and caramelized. Set aside.
02 - In a large saucepan over medium heat, add remaining 1 tablespoon olive oil and 1 tablespoon butter. Sauté onion until translucent, about 3 minutes. Add garlic and cook an additional 1 minute.
03 - Add Arborio rice to the saucepan and stir continuously for 2 minutes, allowing the edges to become translucent.
04 - Pour in white wine if using, stirring until fully absorbed by the rice.
05 - Ladle warm vegetable stock into the rice one cup at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue for 18 to 20 minutes until rice is creamy and al dente.
06 - Stir in roasted squash, nutmeg if desired, and chopped sage. Cook for an additional 2 minutes.
07 - Remove from heat. Add remaining butter and grated Parmesan cheese. Stir vigorously until the mixture is creamy. Adjust seasoning with salt and pepper to taste.
08 - Plate immediately, garnished with extra Parmesan and sage if preferred.

# Expert Advice:

01 -
  • It's pure comfort in a bowl—creamy, rich, and deeply satisfying without feeling heavy or overdone
  • The roasted squash adds natural sweetness that balances beautifully with sage and nutmeg, creating layers of flavor that surprise you with every bite
  • You can have an elegant dinner on the table in less than an hour, and everyone will think you spent all day cooking
02 -
  • Never walk away from risotto. It needs your attention and your stirring. I learned this the hard way when I tried to multitask, and the bottom developed a crust. The constant stirring isn't just technique—it's part of what creates the creamy texture.
  • Room-temperature rice never works well in risotto. Your stock must stay warm, ideally in a separate pot. Adding cold liquid shocks the rice and stops the cooking process dead, leaving you with uneven, chalky grains.
03 -
  • For a vegan version, swap the butter for plant-based butter and use nutritional yeast or vegan Parmesan instead of dairy cheese—the technique remains exactly the same, and the result is equally delicious
  • If you find the risotto is too thick when you finish stirring in the final butter and cheese, loosen it with an extra splash of warm stock rather than water, which would dilute the flavor

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