Brussels Sprouts and Squash Risotto
2 Tbs olive oil
1 large onion chopped
2 cloves garlic, minced
1 tsp salt
1 Tbs dried sage
½ Butternut squash, chopped into bit sized pieces
½ lb Brussels Sprouts, sliced (if Brussels aren’t in season, sub for green beans, kale, peas etc)
1 ½ cups Arborio Rice
3-5 cups broth
Heat olive oil, add onion, garlic, salt and sage. Cook until onions are soft. Add Squash and Arborio rice, stir. Add Brussels spouts and 3 cups of broth. Allow the water to cook down, stirring often, add additional broth, until the rice is cooked (soft). The traditional way to make risotto involves adding small amounts of liquid at a time and stirring regularly. It makes a creamier risotto, but is more time consuming. This way is still yummy and allows you to also hang out with your kids while making dinner!