Ingredients:

1. 2 cups cubed butternut squash
2. 2 tablespoons olive oil
3. Salt and freshly ground black pepper
4. 6 cups chicken stock
5. 2 tablespoons butter
6. 1/2 onion, minced
7. 1 cup Arborio rice
8. 1/3 cup dry white wine
9. 1/4 cup grated Parmesan cheese
10. Fresh sage leaves for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with the olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, until tender and caramelized. Set aside.
2. In a small pot, warm the chicken stock over low heat.
3. In a large pan, melt the butter over medium heat. Add the minced onion and cook until translucent.
4. Add the Arborio rice to the pan and stir for a couple of minutes until the edges become translucent.
5. Pour in the white wine and stir until it’s fully absorbed by the rice.
6. Begin adding the warm chicken stock, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
7. After about 20 minutes, the rice should be creamy and al dente. At this point, stir in the roasted butternut squash and Parmesan cheese.
8. Season with additional salt and pepper if needed, garnish with fresh sage leaves, and serve immediately.

Now you can enjoy some tasty Roasted Butternut Squash Risotto carefully planned out by FitFood.