Butternut Squash and Sage Risotto | RiceSelect®

Ingredients

• 4 ½ cups low-sodium vegetable broth or chicken broth
• 1 medium butternut squash, about 1 pound
• 1 ½ tablespoons olive oil
• 2 large shallots, minced (about ½ cup) shallots
• 2 cloves garlic, minced
• 1 teaspoon minced fresh sage leaves, divided
• 1 cup RiceSelect® Arborio Rice
• ½ teaspoon fine salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• ½ cup freshly grated parmesan cheese