Butternut Squash Risotto Recipe

Ingredients

• 4 cups low sodium vegetable broth (divided)
• 1 cup arborio rice
• 2 tablespoons olive oil
• 5 sage leaves (chopped)
• ½ small onion (minced)
• 1 clove garlic (minced)
• 2 cups butternut squash (cubed, fresh or frozen)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup freshly grated parmesan cheese

Steps

1. 1

   Combine 3 cups vegetable broth and rice in a large bowl and allow it to stand for 10 minutes, stirring occasionally. Drain the rice, keeping the broth mixture separately, and let stand for an additional 10 minutes.

2. 2

   Meanwhile, heat the olive oil in a saucepan over medium high heat. Add the sage and fry briefly, about 15 seconds. Add the onion and garlic, and cook until fragrant, about 2 minutes. Add the rice and toast with the onions for 2 more minutes. Add the butternut squash, previously strained liquid, salt, and black pepper to the pot and bring to a boil, reduce to a very low simmer. Cover pot and simmer until all the liquid has been absorbed, about 15-20 minutes, stirring 1-2 times.

3. 3

   Add the parmesan cheese, and remaining 1 cup of broth, stir until the cheese has fully melted. Serve immediately.