Butternut Squash Risotto

Ingredients

• 1 tablespoon butter
• 1 ½ pounds butternut squash, peeled, seeded, and cut into ½-inch chunks
• Coarse salt and ground pepper
• 1 cup Arborio rice
• ½ cup dry white wine
• 1 box (32 ounces) reduced-sodium chicken stock, heated
• ⅓ cup grated Parmesan cheese, plus more for garnish
• 1 tablespoon chopped fresh sage, plus more for garnish

Directions

1. Cook squash:In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.
2. Add rice and wine:Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.
3. Add stock 1/2 cup at a time:Reduce heat to medium-low; add 1/2 cup hot stock. Cook, stirring, until almost all liquid is absorbed. Add remaining stock, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.
4. Add Parmesan, sage, and salt; serve:Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.