– 6 cups low sodium vegetable or chicken broth – 1 (1 ½ pound) butternut squash or 3 cups cubed butternut squash – 3 tablespoons extra-virgin olive oil, plus more as necessary – 1 small yellow onion, finely diced (about ¾ cup)Kosher salt – Freshly ground black pepper1 tablespoon finely chopped rosemary – 1 tablespoon finely chopped sage – 1 ½ cups Arborio or Carnaroli rice – ½ cup dry white wine – ½ cup freshly grated parmesan cheese, plus more for serving – 1 tablespoon butter (optional)
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Measure Add the onion to a large skillet or heavy-bottomed sauté pan with 3 tablespoons extra-virgin olive oil. Cook 8 minutes on medium-low until the onion is tender and light gold. Stir oil into squash cubes.
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Toast the rice, covering it generously with oil and stirring for 3–5 minutes, until pearly and transparent and crackling. If the saucepan bottom is dry, add another tablespoon of olive oil.
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Add wine and bubble slightly, stirring until absorbed. Add ¾ cup of boiling broth and mix. Continue stirring until broth is absorbed. Add another ladleful and toss and let the rice absorb the liquid before adding more.
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Stir in reserved squash after 15 minutes. Add a ladle of broth and toss the risotto until creamy and al dente. Taste a small mouthful; the grains should be soft with a little core stiffness but no chalkiness.
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Stir in the parmesan cheese and butter after taking the saucepan from the heat. Stir cheese and butter well until combined. Serve hot and creamy risotto in dishes with cheese on top.
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