Prep Time: 50 minutes
Cook Time: 50 minutes
3 1/2 tablespoons of unsalted butter, melted*
One (1) tablespoon of ground sage
Three (3) cups of vegetable stock -- I used half roasted garlic stock and half veg stock
1 1/2 cups of butternut squash, roasted
One (1) tablespoon of olive oil
1/2 cup of red onion, chopped and sauteed
One (1) cup of Arborio rice
1/2 teaspoon of rosemary, chopped finely
1/4 cup of dry white wine -- I used a Pinot Grigio
1/2 cup Parmesan cheese, grated*
Salt and freshly ground pepper, to taste
*this recipe can be vegan if you trade out the butter and skip the cheese
In a large bowl, mash your roasted butternut squash pieces into a puree. You can decide how chunky you want to keep it for your risotto.
In a large saucepan over medium-high heat, whisk together the stock and squash puree. Bring to a simmer.
Into the rice's skillet, add the onions, sage, rosemary, and white wine. Stir until the rice has soaked up the liquid.
At this point, slowly add the squash/stock mixture. You'll add about 1/4 cup at a time and stir until the rice has completely soaked up the liquid and is tender.
After you've added all of the stock mixture, stir in the butter and the Parmesan cheese. Add salt and pepper, as needed.