Ingredients
- 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 peeled and cubed
- 2 cloves garlic minced
- 1 teaspoon fresh sage minced
- 1 cup arborio rice
- 1/3 cup dry white wine
- 4 1/4 cups vegetable broth warmed
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion, salt, and pepper, cooking until onion is translucent, about 3 minutes. Stir in butternut squash and cook for 5 minutes.
- Add minced garlic and sage to the skillet, cooking until fragrant, about 1 minute. Stir in arborio rice to coat with the oil and cook for another minute or until toasty.
- 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. Continue until rice is creamy and squash is tender, about 25-30 minutes.
