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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat and keep it warm.
- 2
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.
- 3
Cook the Butternut Squash
Add the diced butternut squash to the skillet and cook for about 5-7 minutes, until softened.
- 4
Add the Rice
Stir in the Arborio rice and cook for about 2 minutes, allowing the rice to absorb the flavors.
- 5
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.
- 6
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.
- 7
Serve
Remove from heat and let sit for a few minutes before serving. Enjoy your butternut squash risotto!
