Butternut Squash Risotto

Ingredients

• 2 cups butternut squash (½" cubed, about 1 pound)
• 2 tablespoons olive oil (divided)
• ½ cup diced onion
• 1 cup arborio rice
• ½ cup white wine (or extra broth)
• ¼ teaspoon ground sage
• 4 cups chicken broth (divided, or as needed)
• ¼ cup shredded Parmesan cheese

Steps

1. 1

   Preheat oven to 375°F.

2. 2

   Cut the squash in half lengthwise and scoop out the seeds. Brush with 1 tablespoon olive oil. Season with salt & pepper. Place squash on a baking pan cut side up and 55-60 minutes or until tender. Scoop squash out and cut into cubes.

3. 3

   Add remaining olive oil and onion to a pan over medium heat. Cook until onion begins to soften, about 3 minutes. Stir in rice and cook until rice starts to lightly brown, about 5 minutes longer.

4. 4

   Add wine and cook until evaporated while stirring. Add squash and sage.

5. 5

   Warm the broth in the microwave.

6. 6

   Add warmed broth ½ cup at a time stirring until evaporated after each addition. This will take about 20-25 minutes, the squash will begin to break up as the rice is stirred. Continue adding broth allowing it to evaporate after each addition until the rice is tender and creamy.

7. 7

   Taste and add salt & pepper as needed, garnish with parmesan cheese.