3 tbsp. olive oil, divided
1 small yellow onion, chopped
2 cloves garlic, minced
4 cups vegetable broth, divided
1 1/2 cups brown rice
1 small butternut squash, peeled and cut into 1/2” cubes
1 cup Parmesan cheese
1/2 cup dry white wine, optional
3 tbsp. butter, diced
1 tsp salt (to taste)
freshly ground pepper
red pepper flakes
1 tbsp. olive oil
16-20 fresh sage leaves, chopped
Place your oven racks in the lower third and bottom third positions. Preheat oven to 375°. Line a large rimmed baking sheet with parchment paper. Set aside 1 cup of broth.
Heat 1 tbsp. oil in a medium to large Dutch oven. Add onion and a pinch of salt. Cook until softened and turning translucent, about 5 minutes. Add the minced garlic and cook until fragrant.
Add 3 cups broth and 1 cup water, cover and bring to a boil. Remove from heat and stir in rice. Cover and bake on the lower rack until the rice is tender, 65-70 minutes.
Immediately after placing risotto in the oven, toss the cubed butternut with 2 tbsp. oil. Sprinkle with salt and pepper and arrange in a single layer on the baking sheet. Roast on the upper rack until the butternut is fork tender and the edges are caramelized (40-55 minutes). Turn half way through.
Heat 1 tbsp. oil in medium skillet over medium heat. Add the sage and toss to coast. Let the sage turn dark green but not brown.
Remove Dutch oven from the oven. Add remaining cup of broth, cheese, wine and butter. Stir vigorously until the rice is thick and creamy. Season with salt, pepper and red pepper to taste. Stir in roasted butternut. Serve with fried sage sprinkled on top.