Butternut Squash Risotto

Heat the broth in a large saucepan over medium-low heat until steaming.

In a large, high-sided skillet, heat 1 tablespoon of oil over medium heat. Add the onion. Cook, stirring often, until tender, about 3 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the remaining 1 tablespoon oil, butternut squash, sage, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until lightly browned and tender, about 6 minutes.

Add the rice, and cook, stirring often, until the edges of the rice are translucent, about 2 minutes. Stir in the wine, and stir until completely absorbed, about 1 minute.

Add one ladle (about ½ cup) of warm broth to the rice. Cook, stirring constantly, until the broth is almost completely absorbed. Repeat the process, adding one ladle of broth at a time, until the rice is thickened, tender, and creamy, about 25 to 30 minutes total.

Remove from the heat, and stir in the parmesan, butter, remaining 1/2 teaspoon salt, and remaining ¼ teaspoon pepper until smooth. Garnish with additional sage leaves and additional parmesan, if desired.