Roasted Butternut Squash Risotto
Cookie and Kate
Cookie and Kate
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Ingredients

  • 3 tablespoons olive oil, divided
  • 1 small yellow onion, chopped
  • 2 cloves garlic, pressed or minced
  • 4 cups (32 ounces) vegetable broth, divided
  • 1½ cups brown arborio/short-grain brown rice
  • 1 small butternut squash (about 2 pounds), peeled and sliced into ½” cubes
  • 1 cup freshly grated Parmesan cheese* (about 2½ ounces)
  • ½ cup dry white wine, optional
  • 3 tablespoons unsalted butter, diced
  • 1 teaspoon salt, more to taste
  • Freshly ground black pepper, to taste
  • Pinch red pepper flakes, to taste
  • 1 tablespoon extra-virgin olive oil
  • 16 to 20 fresh sage leaves, chopped (to yield about ¼ cup chopped fresh sage)

Instructions

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