Butternut Squash Risotto 5 Steps
In a medium pot heat up your chicken or vegetable broth and bring it to a simmer. Reduce heat to low.
In a large pot, heat oil. Add onion and cook, stirring often, until beginning to soften, about 5 minutes. Stir in squash, 1 tablespoon butter and garlic. Cook until the squash is beginning to colour around the edges and soften, about 6 minutes, season with salt and pepper.
Add remaining 1/2 tablespoon of butter and arborio rice to your pot, stirring quickly. Cook until rice is coated and it begins to smell slightly toasty. This will take about 2 minutes. Pour in the wine and cook until the wine has mostly cooked off.
Use a ladle to add about 1 cup hot broth. Stirring often, cook until the rice has mostly absorbed the liquid. Add remaining broth about 1 cup or full ladle at a time at a time, continuing to allow the rice to absorb each addition of broth before adding more.
Cook until squash is tender and risotto is al dente and creamy, not mushy. This will take about 25 minutes. Stir in Parmesan and sage, then season with salt and pepper before serving. Top with parsley to garnish.