Shiitake & Butternut Risotto

Directions

• Place squash in a greased 9-in. square baking pan. Add 1 teaspoon oil and salt; toss to coat.
• Bake, uncovered, at 350° until tender, 25-30 minutes, stirring occasionally.
• Meanwhile, in a small saucepan, heat broth and keep warm. In a small skillet, saute the mushrooms, onion and garlic in remaining 1 teaspoon oil until tender, 3-4 minutes. Add rice and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.
• Add heated broth, 1/4 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Stir in cheese until melted. Add squash and sage. Serve immediately.