Butternut Squash & Sage Risotto

Ingredients

• 1 small butternut squash, peeled, seeded, and diced
• 2 tablespoons olive oil, divided
• 1 small onion, finely chopped
• 2 cups white rice
• 1/2 cup dry white wine
• 4-5 cups vegetable or chicken broth, warmed
• 1 tablespoon fresh sage, finely chopped
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste

Preparation

1. Preheat the oven to 400°F. Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes until tender and golden. Set aside.
2. Heat the remaining olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the rice to the skillet and stir to coat the grains with oil, cooking for about 2 minutes.
4. Pour in the white wine and stir until it is absorbed. Begin adding the warm broth one ladle at a time, stirring frequently. Allow each ladleful to absorb before adding more.
5. Continue adding broth and stirring until the rice is creamy and al dente, about 18-20 minutes.
6. Stir in the roasted butternut squash, sage, Parmesan cheese, and butter. Season with salt and pepper.
7. Serve warm, garnished with additional sage or Parmesan if desired.

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