Butternut Squash Risotto With Sage

• 1 large butternut squash
• 1 (15 1/2 ounce) can chicken broth
• 1 tablespoon butter
• 12 teaspoon salt
• 12 teaspoon pepper
• 3 tablespoons chopped fresh sage
• 2 tablespoons olive oil
• 1 small onion, approx 3/4 cup chopped
• 2 cups arborio rice
• 13 cup white wine
• 12 cup parmesan cheese

1. Cut enough squash into cubes to make 3 cups.
2. Coarsely shred enough remaining squash to equal 2 cups; set aside.
3. In a 2 qt saucepan heat broth and 4 cups of water to maintain a simmer and cover.
4. In a 5 qt dutch oven melt butter.
5. Add squash chunks, pepper 2 tbls sage and salt.
6. Cook covered stirring occasionally until squash is tender.
7. Remove squash to a bowl.
8. In same dutch oven add olive oil, shredded squash and onion cook stirring often until veggies are tender.
9. Add rice and cook stirring frequently (2 minutes) add wine and simmering broth 1/2 cup at a time, stirring after each addition until all liquid is absorbed and rice is tender but firm (approx 25 minutes) stir in diced squash, parmesan cheese and remaining sage.
10. Heat through.

butternut squash, chicken broth, butter, salt, pepper, fresh sage, olive oil, onion, arborio rice, white wine, parmesan cheese

Taken from www.food.com/recipe/butternut-squash-risotto-with-sage-117606 (may not work)