Easy Butternut Squash Risotto Recipe

Pour broth in a medium saucepan cover and heat over medium-low heat until warm about 10 minutes.

Heat oil in a large saucepan over medium heat. Add onion and cook until translucent 6 to 8 minutes. Add rice; cook and stir for 1 minute. Add wine and simmer stirring constantly until absorbed about 2 minutes. Add 1/2 cup warm broth and simmer stirring frequently until it is absorbed about 5 minutes. Repeat with remaining broth adding 1/2 cup at a time and stirring until all broth is absorbed and rice is tender and creamy about 25 minutes more.

Meanwhile puree cooked squash. Add pureed squash to rice with 6 tablespoons Parmesan cheese sage salt and pepper. Stir until cheese is melted. Garnish with remaining Parmesan and serve immediately.