Ingredients:

  • 1 medium butternut squash, peeled and diced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 cup Arborio rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth, kept warm
  • ½ cup dry white wine
  • 2 tablespoons fresh sage, chopped
  • 1 cup grated Parmesan cheese, plus extra for serving
  • 2 tablespoons unsalted butter

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes or until tender and slightly caramelized.
  2. In a medium saucepan, heat the vegetable broth and keep warm over low heat. In a large skillet, heat a tablespoon of olive oil over medium heat. Sauté onions until translucent, about 5 minutes. Stir in minced garlic and cook for another minute.
  3. Add Arborio rice to onion mixture, stirring for 2 minutes until grains are slightly toasted. Pour in the white wine and stir until absorbed. Begin adding warm broth, one ladle at a time, stirring continually until absorbed before adding more. Continue this process for about 18-20 minutes until rice is al dente.
  4. Stir in roasted butternut squash, chopped sage, Parmesan cheese, and butter. Season to taste with salt and pepper.
  5. Spoon risotto into bowls and grate extra Parmesan on top before serving.