View original recipe at cookieandkate.com
Roasted Butternut Squash Risotto
Roasted Butternut Squash Risotto includes olive oil, small yellow onion, garlic. Total time: 80 minutes. Serves 4.
Ingredients
3 tbsp olive oil, divided
1 small yellow onion, chopped
2 cloves garlic, pressed or minced
4 cups vegetable broth, divided
1 cup water
1 ½ cups brown arborio/short-grain brown rice
1 small butternut squash, peeled and sliced into ½” cubes, about 2 pounds
1 cup freshly grated Parmesan cheese*, about 2 ½ ounces
½ cup dry white wine, optional
3 tbsp unsalted butter, diced
1 tsp salt, more to taste
Freshly ground black pepper, to taste
Pinch red pepper flakes, to taste
1 tbsp extra-virgin olive oil
16 - 20 fresh sage leaves, chopped, to yield about ¼ cup chopped fresh sage
