Roasted Garlic and Butternut Squash Risotto (Dairy Free)

• 2 Heads Garlic **see notes for instructions if you don't want to roast the garlic
• 4 ½ Cups Vegetable Broth
• 1 Small Butternut Squash or 1/2 Large (about 1 pound), peeled and cubed into 1/4" pieces
• 2 Medium Shallots, thinly sliced
• ⅓ Cup Dry White Wine, like pinot grigio or sauvignon blanc
• 1 Cup Arborio Rice
• 1 Teaspoon Minced Fresh Sage, plus a few whole leaves for topping if desired
• 1 Teaspoon Salt, to taste
• ¼ Teaspoon Pepper, to taste

1. ‍Roast the garlic. If you have roasted garlic on hand, skip this step. Preheat the oven to 400°F. Wrap garlic in aluminum foil. Roast for 30-40 minutes until the garlic is soft. When cool enough to handle, remove the cloves.
2. Heat the broth. Add the broth to a small saucepan and heat on low. Keep warm throughout the process.
3. Make the risotto. Heat a large pot or dutch oven over medium heat. Add 2 tablespoons vegetable broth and stir in the shallots. Cook 1 minute.
4. Add the roasted garlic and butternut squash to the pot along with another 2-4 tablespoons broth. Cook 6-8 minutes, adding broth as necessary to prevent sticking.
5. Add the rice, sage, salt, and pepper to the pot and stir to coat. Cook 2 minutes.
6. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
7. Add 1/2 cup of broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
8. Taste and season with additional salt and pepper if desired. Spoon into bowls, top with fresh sage, and enjoy!

Notes

If you don't want to use roasted garlic you can use 4-6 cloves of raw garlic instead. Mince the garlic and add it to the pot when you add the shallots.