Butternut Squash Risotto

• 3 Tbs. unsalted butter
• 1 Tbs. minced fresh sage
• 6 cups vegetable stock
• 2 cups butternut squash puree
• 2 Tbs. olive oil
• 2/3 cup carmelized onions
• 2 cups Arborio rice
• 1 tsp. minced fresh rosemary
• 1/2 cup dry white wine
• 1/2 cup grated Parmigiano-Reggiano
• Salt and freshly ground pepper, to taste

1. In large saucepan over medium-high heat, whisk together stock and squash puree. Bring to a simmer; maintain over low heat.
2. In risotto pan over medium heat, warm oil. Add onions and rice; stir 3 minutes. Stir in 1 Tbs. sage and rosemary. Add wine; stir until absorbed. Add stock mixture a ladleful at a time; stir frequently. Wait until stock is almost completely absorbed before adding more. When rice is tender to bite but slightly firm in center, after about 30 minutes, stir in 3 Tbs. butter, cheese, salt and pepper. Add more stock if needed so rice is creamy. Let stand 2 minutes.

unsalted butter, fresh sage, vegetable stock, butternut squash puree, olive oil, carmelized onions, arborio rice, rosemary, white wine, salt

Taken from www.epicurious.com/recipes/member/views/butternut-squash-risotto-1229838 (may not work)