Butternut Squash Risotto (Real Simple Magazine)

hands on time: 25 mins | Total time: 55 mins | serves 4

• 4C. low-sodium chicken broth
• 2 Tbsp olive oil
• 1 lg yellow onion, finely chopped
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 Tbsp finely chopped fresh sage
• 1 sm butternut squash - peeled, seeded and grated (@ 4C.)
• 1 lg clove garlic, finely chopped
• 1 1/2 C. Arborio rice
• 1 C. dry white wine
• 1/2 C (2 oz.) grated Parmesan

Warm the broth in a small sauce pan over low heat. Meanwhile, heat the oil in a large saucepan over medium head. Add onion, salt and pepper and cook for 4 mins. Add the sage and cook for 1 min. Add squash and garlic, cook until the squash begins to soften, about 3 mins. Add rice and cook, stirring constantly for 3 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed, about 3 minutes. Add the broth, 1/2 C. at a time, stirring occasionally and waiting until it is absorbed before adding more. It should take about 30 mins for all the broth to be absorbed. Remove from heat and stir in the Parmesan. Spoon into individual bowls.