Butternut Squash Risotto

I find risotto to be a comfort food. Even if you didn't grow up with it and find mac and cheese to be your favorite comfort food, there's just something about risotto.

1 small butternut squash (2 pounds)
1 small onion, peeled & finely diced
2 + 2 tablespoons olive oil
1 1/3 cups arborio rice
1/2 cup white wine
4 cups chicken stock, heated
2 tablespoons unsalted butter
freshly ground black pepper
1/3 cup grated parmesan cheese

finely sliced fresh sage leaves
freshly grated parmesan cheese


Preheat the oven to 400 degrees F.

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. place squash on baking sheet and toss pieces with 2 tablespoons olive oil. Roast for 25-30 minutes

In a heavy saucepan or dutch oven heat the olive oil over medium low heat. Add the onion and cook until softened. Add the rice and stir to coat in the onion and oil, cooking it for a few minutes. Add the wine and cook until the wine is almost absorbed. Begin to add broth, 1/2 cup at a time, stirring continually until the rice has cooked for 10 minutes. Add the squash, stir, and continue to add broth, stirring until each addition has been absorbed until the rice is tender but still slightly firm to the bite. Stir in the butter and 1/3 cup of the grated cheese.

Garnish with chopped sage and grated cheese.