Butternut Squash and Sage Risotto

Ingredients

Instructions

1. 1

   Dice the squash and roast in the oven at 200°C for 25 minutes.

2. 2

   Sauté the diced onion in butter in a large pot until translucent.

3. 3

   Add the arborio rice and sauté briefly.

4. 4

   Gradually add vegetable stock while stirring, until the rice is cooked.

5. 5

   Fold in the roasted squash, parmesan, and chopped fresh sage.

6. 6

   Season with salt and pepper to taste.