Roasted Butternut Squash Risotto

Ingredients (15)

• 3 tablespoons olive oil, divided
• 1 small yellow onion, chopped
• 2 cloves garlic, pressed or minced
• 4 cups (32 ounces) vegetable broth, divided
• 1 cup water
• 1 1/2 cups brown arborio/short-grain brown rice
• 1 small butternut squash (about 2 pounds), peeled and sliced into 1/2” cubes
• 1 cup freshly grated Parmesan cheese* (about 2 1/2 ounces)
• 1/2 cup dry white wine, optional
• 3 tablespoons unsalted butter, diced
• 1 teaspoon salt, more to taste
• Freshly ground black pepper, to taste
• Pinch red pepper flakes, to taste
• 1 tablespoon extra-virgin olive oil
• 16 to 20 fresh sage leaves, chopped (to yield about 1/4 cup chopped fresh sage)