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Best Butternut Squash Risotto
Ingredients
  • 7 c. low-sodium chicken broth
  • 1 tbsp. extra-virgin olive oil
  • 1 small onion, chopped
  • 2 tbsp. butter, divided
  • 4 c. cubed butternut squash (from a 2 ½-lb. squash)
  • 3 cloves garlic, minced
  • 2 c. arborio rice
  • ½ c. white wine
  • 1 c. freshly grated Parmesan
  • 2 tbsp. freshly chopped sage
Steps
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