Butternut Squash Sage Risotto

Method

1. 1

   In a large skillet, sauté the onion and garlic in the olive oil for 2-3 minutes over medium heat, then add in the butternut squash and cook for another 15 minutes, or until the squash softens. Set the squash aside.

2. 2

   Optional: You also can roast the squash while you make the risotto which can save you time. Add the small cubes of squash along with olive oil, salt and pepper into a bowl and toss. Spread on a baking sheet and roast at 400 degrees F for 25-30 minutes.

3. 3

   Add the rice into a medium saucepan. Pour in the heavy cream and stir until it is absorbed by the rice, it should absorb quickly.

4. 4

   Then pour in 1 cup of vegetable broth, stirring constantly until completely absorbed. Then add in the remaining broth and bring to a boil. Place a lid on the saucepan, lower the heat and let it gently simmer for around 20 minutes. The rice is ready once all the water has been absorbed. Fluff with a spoon.

5. 5

   Stir in the butternut squash, salt, pepper and Parmesan cheese. Garnish with fresh sage leaves or chopped sage leaves.

6. 6

   Allow to cool slightly before serving and enjoying.