Butternut Squash Risotto | TasteToronto

Ingredients

• 3 1/2 cups low-sodium chicken broth or vegetable broth
• 1/2 tablespoon extra-virgin olive oil
• 1/2 small onion, small dice
• 1 1/2 tablespoons butter, divided
• 2 cups butternut squash, small dice (from a 1-1 1/2 pound squash)
• 1-2 garlic cloves, minced
• 1 cup arborio rice
• Salt and pepper, to taste
• 1/4 cup white wine
• 1/2 cup Parmigiano-Reggiano, grated
• 1/2 tablespoon fresh sage, roughly chopped
• 1/2 tablespoon Italian parsley, roughly chopped (to garnish)