Instructions
- Preheat oven to 400°F (200°C). Toss the Squash with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp pepper. Roast for 20-25 minutes, or until tender and slightly caramelized.
- While squash roasts, heat 1 tbsp olive oil in a large, heavy-bottomed pot over medium heat. Add the Onion and cook until softened, about 5 minutes. Add the Garlic and cook for 1 minute more.
- Add the Arborio Rice to the pot and toast for 2-3 minutes, stirring constantly, until the edges become translucent.
- Pour in the Dry Vermouth and cook, stirring, until absorbed.
- Begin adding the warm Homemade Chicken Broth, 1 cup at a time, stirring constantly. Allow each cup of broth to be absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.
- In a separate small saucepan, brown the Butter until it has a nutty aroma. Be careful not to burn it.
- Stir in the roasted Squash, browned Butter, Parmigiano-Reggiano, Sage, and Nutmeg. Season with Salt and Pepper to taste. Serve immediately.
