Winter Squash Wonders
QUICK BUTTERNUT SQUASH RISOTTO
Makes 4 to 6 servings
3 cups vegetable broth
1 cup Arborio rice
1 teaspoon kosher salt, divided
½ teaspoon ground black pepper, divided
¼ cup unsalted butter
½ cup finely chopped onion
2 cloves garlic, minced
7 cups diced peeled butternut squash (about 2 pounds)
¾ cup heavy whipping cream
1 tablespoon chopped fresh sage
¼ cup dry white wine
½ cup shredded Italian cheese blend
Garnish: fresh sage
In a large microwave-safe bowl, whisk
