Ingredients:

  • 1 medium butternut squash, peeled and diced
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • 4 cups vegetable broth, kept warm
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 1 teaspoon fresh sage, chopped
  • Salt and pepper to taste
  • Additional grated Parmesan for garnish
  • Fresh sage leaves, fried (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the diced butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, until tender and caramelized.
  3. In a large pot, heat a tablespoon of olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute.
  4. Add Arborio rice to the pot, stirring until each grain is coated in oil and slightly translucent, about 2-3 minutes.
  5. Pour in the white wine, stirring constantly until it’s absorbed.
  6. Gradually add warm vegetable broth, one ladle at a time, stirring frequently. Wait for each addition to be absorbed before adding the next, about 18-20 minutes, until the rice is creamy and al dente.
  7. Stir in roasted butternut squash, Parmesan cheese, butter, and sage. Adjust seasoning with salt and pepper.
  8. Dish the risotto into bowls and garnish with extra Parmesan and fried sage leaves if desired.