Butternut Squash Risotto

Rich & creamy butternut squash risotto is the perfect gluten free & vegetarian fall & winter dinner entree, or a delicious side dish for a holiday dinner.

1 ½ cups butternut squash (peeled & cubed)
6 ½ cups vegetable broth (divided)
¾ cup milk
4 garlic cloves (divided)
2 tbsp butter
1 cup onion (finely chopped)
1 ½ cups arborio rice
½ cup parmesan cheese
¼ teaspoon ground nutmeg
1 tsp black pepper
½ tsp salt
1 tbsp fresh sage (chopped)

View the full recipe at Little Leopard Book →