Risotto with Winter Squash
| Yield: | 1 Servings |
| Categories: |
| 1 | tb | Olive oil |
| 1 | c | Finely chopped shallot or onion |
| 1 | ts | Dried sage leaves |
| 1 1/2 | c | Arborio rice |
| 3 1/2 | c | Vegetable stock (up to 4) |
| 1 | lb | Butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 cups) |
| 1 | ts | Salt or to taste |
| 1/4 | c | Freshly grated Parmesan cheese (optional) or balsamic vinegar to taste |
| Freshly grated pepper to taste | ||
| 2 | tb | Minced fresh parsley |
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