STEP 1: Get your ingredients ready.

STEP 2: add the risotto rice and stir on medium heat for about 1.5 minutes

STEP 3: Set rice aside. Add the olive oil and chopped onion. Fry gently for 2 minutes until translucent.

STEP 4: Add the butternut squash, garlic, vegetable broth, salt, and pepper, and sauté for 5 minutes.

STEP 5: Add the toasted risotto rice and stir on medium-high heat. When the pan is hot and the rice starts to stick, add the white wine.

STEP 6: Stir until the wine has evaporated completely, then add two ladlefuls of vegetable broth and stir gently till the rice absorbs the broth.

STEP 7: Turn the heat off, let the rice cool down for one minute, then add butter and grated parmesan cheese.

STEP 8: Stir until butter and cheese melt in the rice. If the risotto gets too thick, add a little more vegetable broth.

Top with leaves of sage and a twist of black pepper.

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BUTTERNUT SQUASH RISOTTO

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