Butternut Squash and Sage Risotto
Servings: 4Prep Time: 10 minutesCook Time: 35 minutes Ingredients: 1 small butternut squash, peeled and diced (about 2 cups) 1 tbsp olive oil 1 tbsp butter 1 small onion, finely chopped 2 garlic cloves, minced 1 cup Arborio rice 1/2 cup dry white wine (optional, or substitute with extra broth) 4 cups vegetable or chicken stock, warmed 1/2 cup grated Parmesan cheese 1 tbsp fresh sage leaves, chopped (or 1 tsp dried sage) Salt and pepper to taste Optional garnish: crispy fried sage leaves Instructions: Roast the Squash:Preheat your oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized. Prepare the Risotto Base:In a large saucepan, melt the butter over medium heat. Add the onion and sauté until soft and translucent, about...