Lisa's Southern Kitchen

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Ingredients:

• 2 cups Squash, cut into cubes

• 1/2 Onion, chopped

• 2 Cloves Garlic, minced

• 8 Sage Leaves

• 1 2/4 cups White Rice

• 1 cup Water

• 2 tbsp. Olive Oil

• 4 cups Vegetable Broth

• Salt and Black Pepper to taste

• 2 tbsp. Butter, softened

• 1/4 cup Parmesan Cheese

Instructions:

1. Preheat oven to 350 degrees.
2. In a Dutch oven over med high heat with olive oil, add in onion, cook until tender about 5 minutes and add in garlic, cook for 25 minutes and add in vegetable broth and bring to a boil and remove from heat and add in rice and pumpkin.
3. Cover with lid and bake for 55 minutes until rice is tender.
4. Remove from oven and add in water, butter,  cheese, season with salt and black pepper and stir occasionally.
5. In a skillet over med high heat with olive oil and cook sage until dark and place on paper towel lined plate.
6. Add sage and remaining cheese in risotto, stir well and serve warm.