Butternut Squash Risotto

I had such good intentions to make the Sweet Potato Biscuits for TWD yesterday. But then I didn't have any sweet potatoes, so I was going to use pumpkin. Then I just got lazy. But I did have butternut squash, so I decided to make risotto and forgot all about the biscuits! Blame it on the preggy brain.

I based my risotto off of a Martha Stewart recipe, but added more cheese! I love risotto, and have been craving it for a few days.. so it had to happen. It's a nice vegetarian option for a meal- very filling, and very easy, as long as you don't mind standing at the stove for a little while. You know how it goes with risotto- a little more work, but it's worth it!

The baby liked this one, so will you! ;)

Butternut Squash Risotto
-based on a Martha Stewart recipe
serves 4

2 tablespoons butter
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated
1/2 cup grated Fontina cheese
1/2 cup grated Parmesan cheese, plus more for garnish
1 tablespoon chopped fresh sage, plus more for garnish

1. In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.
2. Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.
3. Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.
4. Stir in Fontina, Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.