Creamy Butternut Squash and Sage Risotto with Jersey Milk

In a large saucepan, heat vegetable broth and Jersey milk over medium heat. Keep warm.

In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.

Add the Arborio rice to the pot and toast for 2-3 minutes, stirring constantly, until the rice is slightly translucent.

If using, pour in the white wine and cook until it is absorbed, about 2 minutes.

Add the diced butternut squash to the pot and stir to combine.

Begin adding the warm broth and milk mixture, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next. This process should take about 25-30 minutes.

Once the rice is creamy and al dente (slightly firm to the bite), stir in the chopped sage and grated Parmesan cheese.

Season with salt and pepper to taste.

Serve immediately, garnished with extra Parmesan cheese and a sprig of fresh sage, if desired.