Butternut Squash & Mushroom Risotto – Culinary Angels

Ingredients

• 3 cups butternut squash, cut into ¼” cubes
• 1/4 pound cremini mushrooms
• 1 cup yellow onion, diced
• 2 garlic cloves, finely chopped
• 1/2 teaspoon rosemary or sage, minced
• 4 cups warmed chicken broth
• 1 cup Arborio rice
• 1 teaspoon, salt (more to taste)
• Black pepper (to taste)