Prep Time: 15-minutes; Cook Time: 35 mintues
- 4 - 5 cups low-sodium vegetable broth
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, chopped
- ½ teaspoon iodized salt, divided
- Freshly ground black pepper
- 3 cups cubed butternut squash, ¼-inch cubes
- 2 garlic cloves, finely chopped
- 1 teaspoon minced fresh sage (extra chopped fresh sage leaves, for optional garnish)
- 1 cup uncooked Arborio rice
- ½ cup dry white wine (omit for alcohol-free version)
- ½ cup grated pecorino or Parmesan cheese (additional for serving, if desired)
- Wash your hands thoroughly with soap and warm water.
- Warm vegetable broth in a medium saucepan over low heat.
- Heat Dutch oven or large saucepan over medium heat. Once hot, add oil. Add onion, ¼ teaspoon salt, & several grinds of black pepper. Saute for about 2-3 minutes. Add butternut squash & remaining salt. Cover and cook about 6-8 minutes, stirring occasionally.
- Add garlic & minced sage. Saute for 1 minute until fragrant. Add rice and allow to toast for 1 minute while lightly stirring. Make a small well in the middle of the pan, then add white wine & immediately stir. Let wine cook for 2-3 minutes until liquid is mostly cooked down (evaporated).
- Add about ½ - ¾ cup of warmed broth to rice. Stir to incorporate. Continue to lightly stir until most of the liquid has been absorbed by the rice. Continue adding ½ - ¾ cup of broth at a time, stirring, and allowing liquid to be absorbed at each step before adding additional broth. Reduce heat to medium-low if liquid is absorbed too quickly (less than 1 minute). Cook until butternut squash is tender, rice is cooked through, and the dish is creamy. This may take between 15-25 minutes. Adjust seasonings to taste.
- Turn off heat and stir in optional cheese until melted. Garnish with more fresh sage and/or additional cheese.
- Allow leftovers to completely cool before storing in an airtight container in the refrigerator for up to 4-5 days. It’s not recommended to freeze leftover risotto.