Butternut Squash and Sage Oven Risotto | Oregonian Recipes

Ingredients

• 2 tablespoons extra-virgin olive oil (may substitute coconut oil or ghee), plus more for serving
• 2 medium yellow onions, finely diced (about 3 cups)
• 1 teaspoon fine sea salt, plus more as needed
• 5 to 7 cups homemade or store-bought no-salt-added vegetable broth (see related recipe at washingtonpost.com/recipes)
• 4 cloves garlic, chopped
• 1/4 cup lightly packed fresh sage leaves, thinly sliced
• 2 pounds butternut squash, peeled, seeded and cut into 1/2-inch cubes
• 2-1/2 cups short-grain brown rice, soaked overnight if possible (see note above)
• 1 rind pecorino Romano cheese (optional), plus more cheese for serving (optional)