Butternut Squash Risotto

Another thing about the fall that I love is butternut squash. There are so many things you can do with butternut squash. You can make ravioli, a butternut squash sauce for pasta, roasted butternut squash, soup...the list goes on and on. I decided to make risotto with it. Risotto can be your main meal or a side dish depending on how hungry you are.

I feel like a lot of people are scared to make risotto. It's really nothing to be scared about.Once you get the process down you can be really creative with it and make all different types of risotto.

This recipe comes from the one and only...Martha! 

• 1 tablespoon butter
• 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
• Coarse salt and ground pepper
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated
• 1/3 cup grated Parmesan cheese, plus more for garnish
• 1 tablespoon chopped fresh sage, plus more for garnish

1. In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.
2. Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.
3. Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.
4. Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.