Butternut Squash Risotto

3  cups		small Butternut squash (cut into 1/4” cubes)
1  tablespoon		Tbsp. Olive oil
1		medium onion chopped
1  cup		Arborio rice
16-1/2  fl. oz.		chicken bone broth
2  cups		water
1  tablespoon		Ground Leaves Sage

Tip: For nutritional information on all the ingredients in Butternut Squash Risotto just click on each ingredient name. Then adjust the serving size for any Butternut Squash Risotto ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

-Sauté squash in olive oil, medium heat, until soft (approx. 5 min.) set aside.
-Heat bone broth and water together, add sage, and set aside
-Sauté onion in olive oil, medium heat, until soft (approx. 5 min.)
-Add rice and sauté 1-2 min. until rice is coated
-Add hot broth, 1 cup at a time, stirring until broth is absorbed, about 20-25 min. It should be creamy, add more liquid as needed.
-Stir in the Squash, cover and let sit for 5 min.
(You can add Parmesan, cranberries, nuts, seeds...as desired, at this stage)