Roasted Butternut Squash Risotto

A creamy, savory risotto with the sweet flavor of roasted butternut squash.

Ingredients - Serves 4

Preheat the oven to 400°F. Toss the butternut squash with 1 tablespoon of the olive oil and season with salt and pepper. Roast for 25-30 minutes, until tender and lightly browned.
In a large saucepan, heat the remaining olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
Add the rice to the saucepan and stir to coat in the oil. Cook for 2-3 minutes, until the rice is slightly toasted.
Add the wine to the saucepan and stir until it has been absorbed by the rice.
Add the chicken broth to the saucepan, one cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next.
Once all the broth has been absorbed and the rice is tender, stir in the roasted butternut squash, Parmesan cheese, butter, and sage. Season with additional salt and pepper to taste.
Serve the risotto warm, garnished with additional Parmesan cheese and sage if desired.