Butternut Squash Risotto

Ingredients (11)

• 4 cups low-sodium chicken broth
• 2 tablespoons extra-virgin olive oil
• 1 large onion,
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped fresh sage
• 1 small butternut squash (peeled and grated)
• 1 large garlic clove,
• 1½ cups Arborio rice
• 1 cup dry white wine
• 1/2 cup (2 ounces) freshly grated Parmesan cheese