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1.
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In a large, deep pot or saucepan, heat olive oil over medium heat.
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2.
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Add onion and garlic to oil and saute until onion is translucent, about 2 minutes.
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3.
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Add sage, salt, and pepper and stir to combine.
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4.
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Add arborio rice and toast for 2 or 3 minutes until the edges of the rice start to look translucent.
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5.
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Add white wine to pan and stir to incorporate.
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Cook, stirring frequently, until rice has absorbed most of the liquid, about 10 minutes.
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6.
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Add 1 cup stock and cook, stirring frequently, until rice has absorbed all stock.
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Repeat this process, adding 1 cup of stock at a time and letting the rice absorb it in between each addition, until rice is al dente.
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7.
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Taste the rice in between each addition of stock to see if it needs more; the final product should have a slight bite to it and not be mushy, and the rice and stock will have formed a thick, starchy broth.
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8.
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Stir butternut squash puree into risotto.
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9.
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Add unsalted butter and Parmesan cheese to risotto.
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Stir until butter and cheese have melted completely and all ingredients are incorporated.
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Taste and add seasoning as necessary.
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10.
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Top risotto with extra fresh sage for garnish and serve immediately.
