Butternut Squash Risotto with Spinach and Roasted Red Peppers

Ingredients

• 1 1/2 cups Arborio Rice
  
• 1/2 cup Diced Onion
  
• 2 Cloves Garlic, minced
  
• 3 cups Cubed Butternut Squash
  
• 2 tablespoons Olive Oil
  
• 1 Roasted Red Bell Pepper, diced
  
• 1/2 teaspoon Ground Sage
  
• 1/2 teaspoon Ground Black Pepper
  
• 5 1/2 cups Hot Stock, either chicken or vegetable
  
• 3/4 cup Grated Parmesan Cheese
  
• 2 Baby Spinach
  

Directions

1. Heat a large sauce pan or Dutch oven over medium high heat. Add the olive oil and swirl to coat the bottom of the pan.
2. Add the onion and butternut squash and sauté until the onion is softened and the squash has browned slightly.
3. Add the rice, garlic, and sage and stir. Add the stock 1 cup at a time, stirring and allowing the liquid to be absorbed before adding more liquid. Once all of the stock has been added, add the spinach, black pepper, and cheese and stir well. Adjust the seasoning with salt and pepper and serve hot topped with the red bell pepper.