Butternut Squash Risotto - Love and Lemons

Name: Butternut Squash Risotto - Love and Lemons
Ingredients: 1 tablespoon extra-virgin olive oil; 1 medium yellow onion (chopped); 1/2 teaspoon sea salt (plus more to taste); Freshly ground black pepper; 2 cups cubed butternut squash (¼-inch cubes); 2 garlic cloves (finely chopped); 1 teaspoon minced rosemary or sage; 1 cup uncooked Arborio rice; ½ cup dry white wine; 4 cups warmed vegetable broth; Chopped parsley or small sage leaves (optional, for garnish); ½ cup grated pecorino or Parmesan cheese (optional, for serving)

"This butternut squash risotto recipe is so creamy and comforting! The sweet, tender squash and fresh sage fill it with delicious flavor...."

INGREDIENTS

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1 tablespoon extra-virgin olive oil

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1 medium yellow onion (chopped)

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1/2 teaspoon sea salt (plus more to taste)

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Freshly ground black pepper

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2 cups cubed butternut squash (¼-inch cubes)

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2 garlic cloves (finely chopped)

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1 teaspoon minced rosemary or sage

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1 cup uncooked Arborio rice

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½ cup dry white wine

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4 cups warmed vegetable broth

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Chopped parsley or small sage leaves (optional, for garnish)

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½ cup grated pecorino or Parmesan cheese (optional, for serving)

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