Butternut Squash Risotto

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   1. in medium saucepan heat broth until hot but not boiling.

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   2. In large saucepan heat oil over medium heat. add onion. cook and stir for 6 to 8 min until softened but not browned. Add rice. cook and stir about 1 minute. add wine and simmer 2 minutes, stirring constantly until it is absorbed.

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   3. Add 1/2 cup of hot broth. simmer over medium heat, stirring until absorbed. repeat with remaining broth 1/2 cup at a time. letting each absorb before adding more. about 30 minutes total. when rice is tender and creamy, add the squash, sage and all but 2 Tbls. of cheese, salt and pepper. season with additional salt to taste, garnish with reserved cheese. serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.