Roasted Butternut Squash and Sage Risotto

This creamy risotto combines the sweetness of roasted butternut squash with the earthy flavor of sage, creating a comforting and satisfying dish. The traditional Italian method of slow-cooking arborio rice ensures a rich texture, while the addition of Parmesan cheese brings a savory depth. Perfect for a cozy dinner, this dish is vegetarian and offers a delightful balance of flavors.

Ingredients:

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

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
3. In a large saucepan, heat a tablespoon of olive oil over medium heat. Add the onion and garlic, cooking until softened and translucent.
4. Stir in the arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
5. Add the white wine, stirring until it is mostly absorbed.
6. Gradually add the warmed vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.
7. Fold in the roasted butternut squash, Parmesan cheese, chopped sage, and butter. Adjust seasoning with salt and pepper to taste.
8. Serve warm, garnished with additional sage if desired.