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Ingredients
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Ingredients
Method
Instructions
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat and keep it warm.
Sauté the Onion and Garlic
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
Cook the Butternut Squash
Add the diced butternut squash to the skillet and cook for about 5-7 minutes, until softened.
Add the Rice
Stir in the Arborio rice and cook for about 2 minutes, allowing the rice to absorb the flavors.
Add the Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth. This should take about 18-20 minutes.
Add Sage and Parmesan
Once the rice is creamy and al dente, stir in the chopped sage, grated Parmesan cheese, salt, and black pepper to taste.
Serve
Remove from heat and let sit for a few minutes before serving. Enjoy your butternut squash risotto!
