Butternut Squash Risotto – Astro

Ingredients

• 1 tbsp (15 mL) extra virgin olive oil
• 1 tbsp (15 mL) Lactantia unsalted butter
• 1 small Spanish onion, chopped
• 1 cup (288 g) Arborio rice
• ½ cup (125 mL) dry white wine
• 4 cups (900 mL) low sodium vegetable stock
• ¼ cup (64 mL) Astro® Original Balkan Plain 6% yogurt
• 1½ cup (450 g) fresh or frozen butternut squash chunks
• ¼ cup (22 g) Parmesan cheese, plus additional for serving
• 1 tbsp (15 mL) freshly chopped sage
• Salt and pepper