Butternut Squash Risotto with Apple Cider

INGREDIENTS

1/2

of a butternut squash

1 cup

Arborio rice

1/2

of a yellow onion; finely diced

fresh sage leaves

1 cup

Apple Cider

5 cups

Vegetable or Chicken broth

4 tbsp

Olive Oil

2 tbsp

Butter

1/4 tsp

Nutmeg

1/2 tsp

Thyme

1/2 tsp

White Pepper

1/4 cup

Grated Parmesan cheese

1/4 cup

Heavy Whipping Cream

red pepper flakes (optional for spiciness)

Salt and pepper