Butternut Squash Risotto with Roasted Brussels Sprouts

INGREDIENTS

2 lb

butternut squash, (diced)

3 tbsp

olive oil, (divided)

3/4 cup

full-fat coconut milk

3 cups

Brussels sprouts, (halved)

medium onion, (diced)

garlic cloves, (minced)

1 1/2 cups

Arborio rice

1/2 cup

white wine

4 cups

vegetable broth, (heated)

1/4 tsp

nutmeg

2 tbsp

finely chopped fresh sage

Salt and pepper