Butternut Squash Risotto Recipe

Ingredients For Butternut Squash Risotto Recipe

• 5 cup Low sodium chicken broth or low sodium vegetable broth
• 1 tablespoon Olive oil
• 1 Onion, finely chopped
• 1.5 cup Arborio rice
• 0.5 cup Dry white wine
• 1 ounce Package frozen butternut squash puree, thawed
• 2 tablespoon Chopped fresh sage
• 0.5 cup Finely shredded parmesan cheese
• 0.5 teaspoon Salt, plus more to taste
• As required Freshly ground black pepper to taste