Roasted Butternut Squash Risotto
"This butternut squash risotto recipe tastes incredible! Roasted butternut squash and crispy fried sage take it over the top. This risotto is also healthier than most, since it calls for brown rice instead of white, and requires practically no stirring. You can just bake it all in the oven! Recipe yields 4 servings...."
INGREDIENTS
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3 tablespoons olive oil, divided
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1 small yellow onion, chopped
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2 cloves garlic, pressed or minced
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4 cups (32 ounces) vegetable broth, divided
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1 1/2 cups brown arborio/short-grain brown rice
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1 small butternut squash (about 2 pounds), peeled and sliced into 1/2” cubes
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1 cup freshly grated Parmesan cheese* (about 2 1/2 ounces)
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1/2 cup dry white wine, optional
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3 tablespoons unsalted butter, diced
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1 teaspoon salt, more to taste
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Freshly ground black pepper, to taste
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Pinch red pepper flakes, to taste
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1 tablespoon extra-virgin olive oil
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16 to 20 fresh sage leaves, chopped (to yield about 1/4 cup chopped fresh sage)
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