Ingredients:

  • 1 cup Arborio rice (200g)
  • 4 cups vegetable broth (960ml), warmed
  • 1 medium butternut squash, peeled, seeded, and diced (about 3 cups)
  • 1 small onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (120ml)
  • 2 tablespoons unsalted butter (30g)
  • 1/2 cup grated Parmesan cheese (50g)
  • Salt and pepper, to taste
  • Fresh sage leaves, for garnish (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). In a sauté pan, toss diced butternut squash with olive oil, salt, and pepper. Spread evenly and roast for 25–30 minutes until tender and caramelized.
  2. In a large sauté pan, melt 1 tablespoon of butter over medium heat. Add chopped onion and cook until translucent (about 5 minutes). Stir in the garlic and cook for an additional minute.
  3. Add Arborio rice to the onion mixture and stir for 2-3 minutes until lightly toasted. Pour in the white wine, stirring until absorbed.
  4. Begin adding warm vegetable broth, one ladle at a time, stirring constantly until fully absorbed. Repeat until the rice is al dente and creamy (about 18-20 minutes).
  5. Stir in the roasted butternut squash, remaining butter, and Parmesan cheese. Season with salt and pepper to taste.
  6. Garnish with fresh sage leaves if desired and serve warm.