Veggies: In a large skillet, heat oil over medium heat. Add butternut, onion, and garlic, stirring to evenly coat in oil. Cover with a lid and cook until the butternut is slightly soft, about 10 to 15 minutes. Roughly mash so that about half of the squash is smashed. Transfer butternut mixture out of the pan.
Toast Rice: Add dry rice and cook for about 2 minutes, stirring frequently, until the rice is slightly opaque on the outside but uncooked on the inside.
Wine: Add wine to the pan of rice and simmer until absorbed. Stir in the cooked butternut mixture.
Broth: Slowly add the vegetable broth to the pan, adding ½ cup at a time. Wait until broth has almost completely absorbed before adding another ½ cup. Begin tasting the rice after 15 minutes or so. Once it is al dente (a little bit chewy), stop adding broth (you may not need the full amount).
Flavor: Stir in parmesan and butter. Taste and add salt and pepper to suit your liking. Optionally add fried sage leaves*. Serve immediately for optimal tastiness.
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Notes
*Fried sage leaves level up this risotto! To make them, heat a thin layer of oil in a saute pan over medium heat. Carefully drop fresh sage leaves into the oil. They should immediately sizzle (if not, increase the heat). Cook each leaf about 10 seconds per side, or until slightly golden and crispy.
Variations on this risotto are easy. You can swap out the butternut squash for pumpkin or sweet potato. Or make it herby by cooking the squash with chopped rosemary or thyme.