Butternut Squash Risotto

Ingredients
4 cups broth
1 Tb butter
1/2 small onion finely chopped
1 cup butternut squash finely chopped
1 cup arborio rice
1/2 cup shredded parmesan
2 sage leaves, finely chopped
1 tsp fine salt (pink salt, or kosher salt)

Method

• Heat broth covered over medium heat for 5 minutes, cover and lower heat.
• Melt butter, add onion and squash. Saute for 2 minutes.
• Add rice and saute for 1 minutes.
• Add broth to cover. Stir until almost dry. Add more broth until rice is covered, and stir until almost dry. Repeat until you used all the broth, it will take 18-20 minutes.
• Add parmesan and stir. Remove from heat and add sage and salt. Stir and serve.