Easy, Creamy Butternut Squash Risotto

thekitchn.com

aczuprynski

8 cups low-sodium chicken or vegetable broth

3 tablespoons unsalted butter, divided

1 medium butternut squash (about 2 ½ pounds), peeled and cut into ½-inch pieces (about 4 cups)

1 ½ tablespoons chopped fresh sage leaves

1 teaspoon kosher salt, divided

½ teaspoon freshly ground black pepper, divided

1 large shallot, finely chopped

2 cups arborio, carnaroli, or vialone nano rice

½ cup dry white wine

1 cup finely grated Parmesan cheese (about 2 ounces), plus more for serving

Directions at thekitchn.com

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