Instructions
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Heat the broth: Pour 6 cups broth into a medium pot over medium heat. Bring to a low simmer, then reduce heat and cover to keep warm.
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Prep the squash: Peel, seed, and cut the butternut squash into 3/4-inch cubes.
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Sauté the onion and squash: Heat olive oil in a large deep skillet over medium-low. Cook onion until soft and golden, about 8 minutes. Add squash and stir to coat with oil. Cook about 10 minutes until beginning to soften. Season with salt, pepper, rosemary, and sage. Cook until just tender, about 4 more minutes. Scoop out half the squash pieces and set aside.
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Add the rice: Stir in Arborio rice and toast it, stirring 3–5 minutes until pearly and translucent. Ladle in 3/4–1 cup of hot broth, stirring constantly until fully absorbed. Continue adding broth by the ladleful, stirring regularly, until rice is creamy and al dente (about 20 minutes total).
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Finish: Stir in the reserved squash pieces. Add a final splash of broth for a flowing, wavy consistency. Remove from heat and stir in Parmesan and butter until fully melted. Serve immediately.
💡 Notes