Roasted Butternut Squash and Sage Risotto

This Roasted Butternut Squash and Sage Risotto combines the creamy texture of traditional risotto with the earthy sweetness of roasted butternut squash and aromatic sage. Finished with a touch of Parmesan, this dish is comforting and rich, making it perfect for a cozy dinner. It's vegetarian and can easily be made gluten-free by substituting the rice with a gluten-free variety.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 1 cup grated Parmesan cheese
• 1/4 cup fresh sage leaves, chopped
• 1 tablespoon butter

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes or until tender and caramelized.
2. In a large pot, heat a tablespoon of olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
3. Add the Arborio rice to the pot and stir for 1-2 minutes until the rice is well-coated and slightly toasted.
4. Pour in the white wine and stir until it's mostly absorbed.
5. Gradually add the warmed vegetable broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
6. Once the rice is cooked, gently fold in the roasted butternut squash, Parmesan cheese, chopped sage, and butter. Adjust seasoning with salt and pepper as needed.
7. Serve warm, garnished with additional sage leaves and Parmesan if desired.