As a restaurateur and critic, I’ve seen risotto distilled to its purest form: rice cooked patiently to a lacquered cream. This version introduces sweet, caramel-roasted butternut squash and the herbaceous crunch of fried sage. The contrast in textures and flavors creates a luxurious dish that feels indulgent yet homey.

Ingredients

• 1 small butternut squash (about 1.5 lbs), peeled and cubed

• 3 tbsp olive oil, divided

• Salt and pepper

• 1 cup Arborio rice

• ½ cup dry white wine

• 4 cups low-sodium chicken or vegetable broth, kept warm

• 1 shallot, finely diced

• 2 garlic cloves, minced

• ¼ cup grated Parmesan, plus extra for garnish

• 2 tbsp unsalted butter

• Fresh sage leaves for frying

Method

1. Roast squash: Toss cubes with 1 tbsp oil, salt, and pepper. Roast at 425°F (220°C) for 20 minutes until edges caramelize; set aside.

2. Prepare sage: Heat 1 tbsp oil in small pan; fry sage leaves 30 seconds until crisp. Drain on paper towels.

3. Sauté base: In a heavy saucepan, heat remaining oil. Cook shallot and garlic 2 minutes until translucent.

4. Toast rice: Add Arborio; stir 1–2 minutes until edges translucent. Pour in wine; stir until absorbed.

5. Ladle broth: Add warm broth one ladle at a time, stirring until nearly absorbed before next addition. Continue until rice is creamy and al dente (18–20 minutes).

6. Finish: Stir in roasted squash, Parmesan, and butter. Adjust salt and pepper. Let rest 2 minutes.

7. Plate: Spoon into bowls; garnish with extra Parmesan and sage crisps.

Professional Insights

• Broth temperature: Always warm, to maintain even cooking.

• Stirring rhythm: Encourages starch release for that signature creamy texture.

• Squash timing: Roast concurrently while waiting between ladles—efficient use of time.

This risotto is the epitome of fall comfort, yet sophisticated enough to impress dinner guests. The sweet squash melds with the nutty rice, while sage crisps add an irresistible crunch.