A comforting, creamy risotto made with roasted butternut squash and fresh sage, this dish offers a cozy, earthy flavor perfect for cold December nights. A touch of Parmesan brings a savory richness to this hearty vegetarian main or side dish.

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:

• 1 cup Arborio rice
• 2 tbsp olive oil
• 1 small onion, diced
• 1 garlic clove, minced
• 4 cups vegetable or chicken broth, warmed
• 1 cup roasted butternut squash, mashed or diced
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh sage, chopped
• Salt and pepper, to taste

Instructions:

1. Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Add garlic and cook for another minute.
2. Add Rice: Add Arborio rice to the skillet, stirring to coat with oil. Cook for 1-2 minutes until the rice becomes lightly toasted.
3. Add Broth Gradually: Add 1 cup of the warm broth, stirring until absorbed. Continue adding broth 1/2 cup at a time, stirring frequently, until the rice is tender and creamy, about 18-20 minutes.
4. Add Squash and Seasoning: Stir in the mashed or diced butternut squash, Parmesan, and chopped sage. Season with salt and pepper, and cook for another 2-3 minutes until everything is well-combined and creamy.
5. Serve: Serve warm, garnished with extra Parmesan if desired.