Butternut Squash & Sage Risotto Recipe

In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.

Add the diced butternut squash and cook for 5 minutes, until slightly browned.

Stir in the Arborio rice and cook for 2 minutes, until translucent.

Pour in the white wine and cook until absorbed.

Gradually add the vegetable broth, 1 cup at a time, stirring constantly until the liquid is absorbed before adding more.

Continue cooking and stirring the risotto, adding more broth as needed, until the rice is cooked al dente and the squash is tender.

Stir in the grated Parmesan cheese and chopped sage. Season with salt and pepper to taste.

Remove from heat and let the risotto rest for a few minutes before serving.