Ingredients

• 2 pounds squash (peeled and cut into ½ inch cubes)

• 1 ½ cup arborio rice

• 6 cups chicken broth (See Homemade Chicken Broth recipe here)

• 1 small onion (about ½ cup diced)

• 2 teaspoons minced garlic

• 3 tablespoons butter

• 1 tablespoon olive oil

• ½ cup dry white wine

• ½ teaspoon dried sage

• ½ cup grated pecorino romano cheese

• Salt & pepper, to taste

Steps

1. Heat broth in a medium sized saucepan and keep warm at a low simmer

2. Heat 1 tablespoon of butter and olive oil in a saute pan over medium-high heat

3. Add cubed squash and sprinkle with salt and pepper

4. Saute squash for about 8 minutes or until tender

5. Remove squash from pan and set aside on a separate plate

6. In the same saute pan, add remaining 2 tablespoons of butter over medium heat

7. Add diced onions and cook for 3 to 5 minutes or until translucent

8. Add in garlic and cook for another minute

9. Add in rice and stir to coat with butter and cook for 1 minute

10. Pour in wine and cook for 2 to 3 minutes until liquid has absorbed

11. Reduce heat to medium-low and gently ladle in broth about a cup at a time, adding more when liquid has absorbed.

12. Continue this process, stirring gently as the broth incorporates and the rice starts to become tender. This process will take about 30 minutes

13. The risotto is done when the rice is just tender and the liquid is creamy

14. Off the heat, stir in parmesan cheese, sage, and squash as well as additional salt and pepper to taste

15. Serve with more grated cheese on top and enjoy

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