Ingredients:

1 medium butternut squash, peeled, seeded, and diced into small cubes
2 cups Arborio rice
6 cups vegetable broth (homemade or store-bought)
1 small onion, finely chopped
3 cloves garlic, minced
1/2 cup dry white wine (optional)
2 tablespoons olive oil
2 tablespoons fresh sage leaves, chopped (plus extra for garnish)
1/2 cup grated Parmesan cheese (use a vegetarian-friendly alternative if needed)
Salt and black pepper, to taste
2 tablespoons butter (or a vegan butter substitute)
Freshly grated nutmeg (optional)

Instructions:

Roast the Butternut Squash:
Preheat your oven to 400°F
Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper on a
baking sheet.
Roast the squash in the preheated oven for about 20-25 minutes or until it's tender and
lightly caramelized. Remove from the oven and set aside.

Prepare the Risotto:

In a large saucepan, heat the remaining olive oil over medium heat. Add the chopped
onion and cook for about 2-3 minutes until it becomes translucent.
Stir in the minced garlic and cook for another minute until fragrant.

Toast the Rice:

Add the Arborio rice to the saucepan with the onion and garlic. Stir continuously for
about 2-3 minutes until the rice becomes lightly toasted.

Deglaze with Wine (Optional):

If using wine, pour it into the saucepan and stir until it's mostly absorbed by the rice.

Cook the Risotto:

Begin adding the vegetable broth, one ladle at a time, to the rice. Stir continuously and
allow the liquid to be absorbed before adding more broth. Continue this process until the
rice is creamy and tender, which should take about 18-20 minutes.

Add Sage and Roasted Butternut Squash:

During the last 5 minutes of cooking, fold in the chopped sage leaves and the roasted
butternut squash. Cook until the squash is heated through.

Finish the Risotto:

Stir in the grated Parmesan cheese (or a vegetarian-friendly alternative) and butter.
Season with salt, black pepper, and a pinch of freshly grated nutmeg, if desired. Taste
and adjust the seasoning as needed.

Serve:

Ladle the creamy butternut squash and sage risotto onto plates or into bowls. Garnish
with extra chopped sage leaves and a sprinkle of grated Parmesan cheese.

Enjoy your delicious and comforting fall-inspired vegetarian butternut
squash and sage risotto! This recipe is perfect for showcasing the
rich flavors of seasonal produce and makes for a satisfying meal on
chilly autumn evenings. We have all your ingredients at Edge of the Woods!