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Ingredients

• 1 butternut squash - peeled, seeds removed and cut into 1 inch pieces
• 1 medium Macintosh apple
• 6 tbsp olive oil, divided
• 1 large onion, peeled and quartered
• 1/4 cup chopped fresh sage, or 3 tsp dry sage
• 1/4 tsp fresh grated nutmeg
• 1/4 cup apple cider
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup chopped shallots
• 12 ounces Arborio rice
• 1/2 cup white wine
• 32 ounces low-sodium vegetable broth, heated
• 1/2 cup Parmigiano Reggiano cheese - grated
• 1 tbsp butter
• Salt and pepper to taste

Description

Risotto Itself Is A Tasty Addition To Any Meal, But With The Addition Of Butternut Squash And Apples, It Is Perfect For Autumn And All That It Entails.

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