Butternut Squash Risotto with Sage Brown Butter

Peel the butternut squash, remove seeds, and cut into 1/2-inch cubes. You should have about 4 cups of cubed squash.

Heat vegetable broth in a medium saucepan until simmering, then reduce heat to low to keep warm.

In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the cubed butternut squash and cook for 8-10 minutes until the edges begin to brown and the squash is partially tender. Remove half the squash and set aside.

Add the diced onion to the pot with the remaining squash and cook for 3-4 minutes until the onion is translucent. Add minced garlic and cook for another 30 seconds until fragrant.

Add the arborio rice to the pot and stir for 2 minutes until the grains are coated with oil and slightly translucent around the edges.

Pour in 1/2 cup of white wine and stir constantly until the liquid is almost completely absorbed.

Begin adding the warm broth one ladle (about 1/2 cup) at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding more. This process will take about 20-25 minutes.

While the risotto is cooking, prepare the sage brown butter. In a small saucepan, melt 4 tablespoons of butter over medium heat. Once melted, add the sage leaves and continue cooking until the butter turns golden brown and smells nutty, about 3-4 minutes. Remove from heat and set aside.

When the rice is almost tender but still has a slight bite (al dente), stir in the reserved butternut squash, 1/2 cup of crumbled feta cheese, grated parmesan cheese, remaining 2 tablespoons of butter, salt, pepper, and nutmeg.

Remove from heat and let the risotto rest for 2 minutes. The texture should be creamy and flowing, not stiff.

Serve the risotto in warm bowls, drizzled with the sage brown butter and topped with the remaining 1/4 cup of crumbled feta cheese and crispy sage leaves from the butter.