Recipe of Butternut Squash and Sage Risotto

Ingredients

• 2 cups Arborio rice
• 1 small butternut squash, peeled and diced
• 1 onion, finely chopped
• 4 cups vegetable or chicken broth, warm
• 1/2 cup dry white wine
• 1/2 cup Parmesan cheese, grated
• Fresh sage leaves
• Olive oil
• Salt and pepper to taste

Directions

1. 1

   Sauté chopped onion in olive oil until softened.

2. 2

   Add Arborio rice and cook for 2 minutes.

3. 3

   Pour in white wine and stir until absorbed.

4. 4

   Begin adding warm broth gradually, stirring constantly.

5. 5

   Add diced butternut squash when halfway through cooking.

6. 6

   Continue adding broth until the rice is creamy and cooked.

7. 7

   Stir in Parmesan cheese and season with salt and pepper.

8. 8

   In a separate pan, fry sage leaves in olive oil until crispy.

9. 9

   Serve risotto topped with crispy sage leaves.