: Welcome to Creamy Butternut Squash Risotto with Sage! : Meet the star ingredient: the velvety butternut squash, adding a sweet and nutty flavor to our risotto. : Gather the ingredients: arborio rice, butternut squash, vegetable broth, butter, onion, garlic, sage, Parmesan cheese, and white wine. : Start by sautéing the onion and garlic in melted butter until fragrant and translucent. : Add the arborio rice to the pan and let it toast for a minute, allowing the grains to absorb the flavors. : Pour in the white wine, stirring until it's absorbed by the rice, giving it a pleasant acidity. : Begin adding the vegetable broth, one ladleful at a time, stirring until absorbed each time, creating a rich and creamy texture. : Now, it's time to add the star ingredient! Fold in the roasted butternut squash cubes and gently stir. : Sprinkle in the chopped sage leaves, infusing the dish with a warm and earthy aroma. : Finish it off by stirring in a generous amount of grated Parmesan cheese until it melts into the risotto. Serve hot and enjoy!