Butternut Squash Risotto

1

– 1 1/2 tablespoons olive oil – 1/2 medium yellow onion chopped – 1/2 teaspoon sea salt – 1/4 teaspoon freshly ground black pepper – 2 1/4 cups butternut squash

2

Heat olive oil in a large skillet over medium heat. Add chopped onion, salt, and pepper, cooking until onion is translucent, about 3 minutes.

3

Add minced garlic and sage to the skillet, cooking until fragrant, about 1 minute.

4

Pour in white wine and let it simmer and absorb. Gradually add warmed vegetable broth, 1/2-3/4 cup at a time, stirring constantly. Allow each addition to be absorbed before adding the next.

Full recipe & nutritional value on foodfaithfitness.com