Roasted Butternut Squash Risotto

1 hr 20 min Prep: 15 min Cook: 1 hr 5 min
Serves: 4 Save

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