- 4-6 cups low sodium chicken broth
- 4 Tbsp olive oil divided
- 2 cups (1/2" diced) peeled and seeded butternut squash
- 2 shallots, minced (about 1/4 cup)
- 1 1/2 cups arborio rice
- 1/2 cup white wine
- 2 Tbsp butter
- 3/4 cup freshly grated Parmigiano-Reggiano
- Salt and freshly ground white pepper
- 1 Tbsp chopped fresh sage
In a medium saucepan over medium heat, warm broth until wisps of steam appear. Reduce heat to low.
In a large saucepan over medium heat, warm 2 tablespoons oil. Add squash and half of minced shallots and cook, stirring with a wooden spoon, until the squash is soft and thoroughly cooked, about 15 minutes. Transfer to a plate.
Add remaining 2 tablespoons oil and remaining minced shallots and cook until shallots are translucent, about 4 minutes. Add rice and cook, stirring frequently, until rice is coated with oil and smells nutty, 4-6 minutes. Add wine and cook until 1 tablespoon remains, about 3 minutes.
Add 4 cups broth and cook, stirring frequently, until broth is mostly absorbed, about 15 minutes. Add squash and continue to add broth, a ladleful or two at a time, and cook, stirring frequently, until rice is almost al dente, about 15 minutes. Add butter and cheese, reduce heat to medium-low. Season to taste with salt and pepper, add sage and stir to combine.