Butternut Squash Risotto...truly something to be thankful for

Well, here's another throwback recipe from this past Thanksgiving.  I adapted this recipe for Butternut Squash Risotto from something I saw on Skinnytaste, and I can't even believe how delicious it was.  I love all things butternut squash related, but my husband normally won't touch it, and he gave this the seal of approval!

As is, this recipe will make 4 servings...I had to triple it to feed my Thanksgiving crowd, but as long as you use a big enough pot, it will turn out perfectly!

Ingredients:

• 3 c.  Low-Sodium Vegetable Broth
• 1 c. Butternut Squash Puree (I boiled about 1/2 lb. squash in 1 c. of broth and then pureed and re-measured a cup.  You can also use a pre-made butternut squash soup if you want to skip this step)
• 1 tsp. Coconut Oil (Cold-pressed, extra-virgin!)
• 3 Cloves Garlic, chopped
• 1/4 c. Shallots, chopped
• 1 c. Arborio Rice
• 2 oz. Dry White Wine (I used a Sauvignon Blanc)
• 1 tbsp. Fresh Sage, minced
• 1/4. c Freshly Grated Parmigiano-Reggiano
• Salt and Pepper to taste

Instructions:

• In a pot, mix vegetable broth with pureed squash and bring to a boil.  Once boiling, reduce to a simmer and maintain over low heat
• In a large, heavy saucepan, heat coconut oil until melted.  Add shallots, garlic, and rice and saute until the rice is well coated (~3 minutes).  Add wine and sage and stir until absorbed
• Add a ladle of the simmer stock and stir continuously until it is absorbed.  Continue to add stock by the ladleful and stir until absorbed
• Continue until the rice is creamy and al dente and all the stock is used (should take around a half hour).  Add the grated cheese, stir and remove from heat
• Serve immediately