Name: Roasted Butternut Squash Risotto
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, divided; 1 small yellow onion, chopped; 2 cloves garlic, pressed or minced; 4 cups (32 ounces) vegetable broth, divided; 1 cup water; 1 1/2 cups brown arborio/short-grain brown rice; 1 small butternut squash (about 2 pounds), peeled and sliced into 1/2” cubes; 1 cup freshly grated Parmesan cheese* (about 2 1/2 ounces); 1/2 cup dry white wine, optional; 3 tablespoons unsalted butter, diced; 1 teaspoon salt, more to taste; Freshly ground black pepper, to taste; Pinch red pepper flakes, to taste; 1 tablespoon extra-virgin olive oil; 16 to 20 fresh sage leaves, chopped (to yield about 1/4 cup chopped fresh sage)