Butternut Squash & Sage Risotto

Ingredients

Quantities are for 4 servings.

• 1 1/2 cups Arborio rice
• 1 lb Butternut squash, cubed
• 5 cups Vegetable broth
• 1 each Yellow onion
• 2 cloves Garlic
• 1 package Fresh sage
• 3/4 cup Parmesan cheese, grated
• 2 tbsp Unsalted butter
• 1 tbsp Olive oil
• 1/4 cup Dry white wine

Instructions

1. Heat the oven to 425°F. Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper on a sheet pan and roast 20-25 minutes, until tender and lightly caramelized.
2. Meanwhile, warm the vegetable broth in a saucepan over low heat and keep it at a gentle simmer.
3. Heat the olive oil and 1 tablespoon butter in a large, wide pot over medium heat. Add the diced onion and cook 4-5 minutes until softened. Add the garlic and cook 30 seconds more.
4. Add the arborio rice and stir to coat in the fat, toasting it 1-2 minutes. Pour in the white wine and stir until absorbed.
5. Add the warm broth one ladleful at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. This should take about 20-22 minutes total, until the rice is creamy and tender with a slight bite.
6. Stir in the roasted squash, remaining tablespoon of butter, Parmesan, and chopped sage. Season with salt and pepper, and serve immediately while creamy.