Butternut Squash Risotto | Oklahoma State University

Ingredients

• 5 cups low-sodium chicken or vegetable broth
• 3 tablespoons unsalted butter, divided
• 1 medium butternut squash (about 2 1/2 pounds), peeled and cut into 1/2-inch pieces (about 4
• cups)
• 1 1/2 tablespoons chopped fresh sage leaves*
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 large shallot, finely chopped
• 1.5 cups arborio rice
• 1/2 cup dry white wine
• 1 cup finely grated Parmesan cheese (about 2 ounces), plus more for serving