Butternut Squash Sage Risotto

• 1.5 cup arborio rice
• 3 cup butternut squash
• 5 cup vegetable broth
• 1 medium yellow onion
• 1/2 cup dry white wine
• 3/4 cup parmesan cheese
• 12 fresh sage
• 4 tbsp butter
• 2 tbsp olive oil

Instructions

1. 1

   Toss the cubed butternut squash with olive oil and roast at 425F for 25 minutes until caramelized.

2. 2

   Keep the vegetable broth warm in a separate pot over low heat.

3. 3

   Fry the sage leaves in the butter until crisp, then remove and reserve, keeping the sage butter in the pan.

4. 4

   Saute the diced onion in the sage butter until soft, then add the arborio rice and toast for 2 minutes.

5. 5

   Pour in the white wine and stir until absorbed, then add warm broth one ladle at a time, stirring until each is absorbed.

6. 6

   After about 20 minutes the rice should be creamy and al dente; fold in the roasted squash and parmesan.

7. 7

   Top each serving with crispy sage leaves and extra cheese.