Squash Risotto

Ingredients

• 1/4 tsp sea salt
• 1 1/2 cups superfino arborio rice
• 3 cups chicken broth
• 1/2 cup parmesan cheese (grated)
• 1 tbsp butter
• 1/4 tsp black pepper
• 1 tsp sage (ground)
• 2 tbsps olive oil
• 1 clove garlic
• 1 large onion
• 450 g butternut winter squash
• 125 ml pinot blanc wine

Directions

1. Bring broth and 2 cups of water to simmer over medium heat. Reduce heat to low and keep warm.
2. Peel and cube squash to make 4 cups.
3. In large saucepan heat oil over medium heat; cook squash, onion, garlic, sage, salt and pepper, stirring occasionally, until onion is soft, about 5 minutes.
4. Stir in rice. Add wine; cook, stirring constantly, until no liquid remains.
5. Add 1 cup of broth; simmer until absorbed. Continue adding broth, 1 cup at a time stirring constantly until all liquid is absorbed and rice is creamy and tender, about 18 minutes.
6. Stir in parmesan and butter. Cook, stirring until creamy.