Ingredients

5 cups chicken broth or vegatable broth

1Tbsp. olive oil

1 medium onion, finely chopped

1 1/2 cups arborio rice

1/2 cup dry white wine

1 10 oz pkg. frozen butternut sqash puree. (1 1/3 cups)

2 Tbsp.chopped fresh sage

1/2 cup shredded parmesan cheese

1/2 tsp. salt. plus pepper to taste

Preparation

  1. in medium saucepan heat broth until hot but not boiling.
  2. In large saucepan heat oil over medium heat. add onion. cook and stir for 6 to 8 min until softened but not browned. Add rice. cook and stir about 1 minute. add wine and simmer 2 minutes, stirring constantly until it is absorbed.
  3. Add 1/2 cup of hot broth. simmer over medium heat, stirring until absorbed. repeat with remaining broth 1/2 cup at a time. letting each absorb before adding more. about 30 minutes total. when rice is tender and creamy, add the squash, sage and all but 2 Tbls. of cheese, salt and pepper. season with additional salt to taste, garnish with reserved cheese. serve immediately.