butternut squash risotto

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the diced butternut squash with olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread evenly on the prepared baking sheet.
3. Roast the squash in the preheated oven for 25-30 minutes until tender and lightly caramelized. Set aside.
4. In a medium saucepan, bring the broth to a gentle simmer. Keep warm over low heat.
5. In a large, heavy-bottomed skillet, melt the butter over medium heat. Add the onion and garlic, cooking until the onion is translucent, about 5 minutes.
6. Add the Arborio rice to the skillet, stirring well to coat each grain with butter and to toast slightly, about 2 minutes.
7. Pour in the white wine and cook, stirring frequently, until the wine is mostly absorbed.
8. Begin adding the warm broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.
9. Stir in the roasted butternut squash, Parmesan cheese, sage, and the remaining salt and pepper. Mix until the cheese is melted and everything is well combined.
10. Remove from heat and let the risotto rest for a few minutes. Garnish with fresh parsley before serving.