Butternut Squash Risotto
Ingredients
- 7 c. low-sodium chicken broth
- 1 tbsp. extra-virgin olive oil
- 1 small onion, chopped
- 2 tbsp. butter, divided
- 4 c. cubed butternut squash (from a 2 1/2-lb. squash)
- 3 cloves garlic, minced
- 2 c. arborio rice
- 1/2 c. white wine
- 1 c. freshly grated Parmesan
- 2 tbsp. freshly chopped sage
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