Butternut Squash and Sage Risotto

Step 1

1. In a large pot over medium heat, add olive oil and sauté onion and garlic until softened, about 5 minutes.

Step 2

2. Add Arborio rice to the pot and stir until coated with the oil mixture.

Step 3

3. Add the diced butternut squash and chopped sage into the pot, stirring occasionally.

Step 4

4. Gradually pour in the vegetable broth, and continue to stir until the liquid has been absorbed and the rice is creamy, about 20-25 minutes.

Step 5

5. Season with salt and pepper to taste and garnish with additional chopped sage if desired. Serve hot.