Easy, Creamy Butternut Squash Risotto
- Place the broth in a medium saucepan over low heat and keep it at a very low simmer.
- Melt 1 tablespoon of butter over medium heat in a large, high-sided sauté pan or Dutch oven. Add the butternut squash, sage, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper, and cook until the squash is lightly caramelized and tender, 10 to 12 minutes. Transfer the squash to a plate and set aside.
- Melt another 1 tablespoon of butter in the pan. Add the shallots and sauté until fragrant and beginning to soften, about 4 minutes.
- Add the rice and cook, stirring until the edges have turned translucent but the center is still opaque, about 2 minutes. You should also be able to smell the aroma of toasted rice. Add the wine and simmer, stirring constantly, until the wine has completely reduced and the pan is nearly dry, about 3 minutes.
- Begin incrementally adding the broth one ladle at a time, stirring constantly. Wait until the liquid has been almost completely absorbed by the rice before adding another ladle. After about 12 minutes, stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and begin tasting the rice to gauge how far it has cooked.
- Continue adding broth until the rice is al dente (still has a bit of chew), the broth is creamy, and the dish has the consistency of thick porridge, 20 to 30 minutes total (you might not use up all of the broth). If you run your spatula through the risotto, the risotto should flow slowly to fill in the space.
- Remove the pan from the heat. Stir in the reserved squash, Parmesan, and remaining 1 tablespoon butter until melted. Taste and season with salt as needed. Serve immediately, garnishing each bowl with additional Parmesan cheese.