Start by placing your broth in a medium saucepan on medium low heat to keep warm while the risotto cooks. We will be using this one ladleful at a time to add to the risotto.

In a large saucepan with high sides, melt the butter on medium heat. Add in the onions and butternut squash and cook till the onions soften. Add the salt, pepper, ground sage and Italian seasoning to the vegetables and let them toast for about 30 seconds before adding in the arborio rice. Toast the rice till the edges of each grain become translucent. If you’re using wine, this is where you would add it in. Let the rice soak up the wine completely before adding in a ladleful of the broth.

Add in the broth 1-2 ladlesful at a time, stirring consistently. Once the rice soaks up that bunch of liquid, add another 1-2 ladlesful. Continue this process until the rice is fully cooked and the butternut squash is tender. Add in one last ladleful off the heat and stir to combine. Your risotto should not be thick, it should be light and pretty loose because this does thicken as it sits and once it goes in the fridge. Top with freshly grated Parmigiano Reggiano and enjoy!