4 C low-sodium chicken broth
2 T olive oil
1 large yellow onion, finely chopped
1/2 tsp kosher salt
1/4 tsp black pepper
2 T finely chopped fresh sage
1 small butternut squash - peeled, seeded, and grated (about 4 C)
1 large clove garlic, finely chopped
1 1/2 C arborio rice
1 C dry white wine
1/2 C (2 ounces) grated parmesan
Warm the broth in a small saucepan over low heat. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, salt, and pepper and cook for 4 minutes. Add the sage and cook for 1 minute. Add the squash and garlic and cook until the squash begins to soften, about 3 minutes. Add the rice and cook, stirring constantly, for 3 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed, about 3 minutes. Add the broth, 1/2 C at a time, stirring occasionally and waiting until it is absorbed before adding more. It should take about 30 minutes for all the broth to be absorbed. Remove from heat and stir in the parmesan. Spoon into individual bowls. Enjoy!
*We didn't have fresh sage so we substituted dry and just did a few sprinkles. We also didn't have parmesan on hand but the dish still had tons of flavor!!