View original recipe at cookieandkate.com

Roasted Butternut Squash Risotto

Name: Roasted Butternut Squash Risotto
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 4
Ingredients: 3 tbsp olive oil; 1 small yellow onion; 2 clove garlic; 4 cup vegetable broth; 1 cup water; 1 ½ cups brown arborio/short-grain brown rice; 1 small butternut squash; 1 cup freshly grated Parmesan cheese*; ½ cup dry white wine; 3 tbsp unsalted butter; 1 tsp salt; Freshly ground black pepper; Pinch red pepper flakes; 1 tbsp extra-virgin olive oil; 16 - 20 fresh sage leaves

Serves 4 · 1 hr 20 min total

Alcohol

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

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