
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)
Directions
Learn how to make this recipe at Cookie and Kate