Butternut Squash Risotto

Main Courses


½ of a medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes
2 yellow onions, coarsely chopped
4 cups low-sodium vegetable broth
1/2 cup finely chopped shallots
6 cloves garlic, minced
2 cups dry Arborio or short grain rice
3 tsp chopped fresh sage
Salt and pepper, to taste

Preheat oven to 400°F. Line two rimmed baking sheets with parchment paper. Put the butternut squash and onions on the baking sheets. Roast 15 to 20 minutes or until squash is tender. If vegetables start to look dry, brush with a little water. Put broth in a pot and bring to a simmer. In a five-quart Dutch oven or large pan, cook shallots and garlic over medium heat for 2 to 3 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add rice and cook 2 to 3 minutes until rice begins to toast, stirring occasionally. Add simmering broth 1/2 cup at a time to the rice mixture, gently stirring frequently until the liquid has been absorbed. Continue adding liquid in this way until all the broth has been absorbed. (This will take about 40 minutes total.) Stir in roasted vegetables and season with salt and pepper. Top with fresh sage.