Butternut Squash Risotto with Sage

Ingredients

• 1 lb butternut squash, diced
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1/2 cup onion, chopped
• 1/4 cup Parmesan cheese, grated
• 2 tbsp olive oil
• 1 tbsp fresh sage, chopped
• 1/2 tsp salt

Instructions

1. Preheat oven to 400°F, and roast diced butternut squash with olive oil and salt for 20 minutes.
2. In a large skillet, heat 1 tbsp olive oil and sauté onion until soft.
3. Add Arborio rice, stirring until coated, about 2 minutes.
4. Slowly add vegetable broth, one cup at a time, stirring frequently.
5. After 20 minutes, add roasted squash and sage to the risotto.
6. Finish with Parmesan and stir until creamy, about 5 minutes.