Easy Butternut Squash Risotto 

Butternut Squash Risotto

1. Gather the ingredients.

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2. Roast the squash.

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3. Cook the onion in butter and then add the rice, garlic, wine, and rosemary.

[{"selector":"#anim-bf74d84f-dee3-4be9-8006-9c745b00d16f","keyframes":{"opacity":[0,1]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-50931674-2d67-4561-bc69-3b87589ad096","keyframes":{"transform":["translate3d(0px, -142.68429%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Get the Recipe

4. Add the chicken stock, a little at a time, allowing it to absorb between additions.

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5. Add squash and parmesan cheese.

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6. Top with fresh sage and parmesan cheese. Serve and enjoy!

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