Add Butternut Squash and Sage Leaves to a baking sheet
Drizzle with 2 Tbs EVOO and mix so everything is evenly coated
Bake 15 minutes
Remove from oven, add half of the Butternut Squash (not the Sage) to a food processor and blend until smooth, set aside
Start the Risotto
In a medium sauce pan add 2 Tbs EVOO and heat over med heat
Add Onion and sauté 2-3 minutes
Add Rice and stir for 1-2 minutes until toasted
Add White Wine and cook until Wine is reduced or evaporated
Add in 1/2 cup Vegetable Stock and stir (it’s important to keep stirring – see notes below)
When Vegetable Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Vegetable Stock
Stir in Salt, Pepper, Butternut Squash cubes, Sage, and Butternut Squash puree
Add 1/2 cup Vegetable Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes)
Taste the rice and when you are 1 minute before reaching the right bite “al dente” (meaning rice should be tender but still firm to the bite), add Parmesan Cheese
Remove from heat and stir for about 1 minute until creamy
Make sure your Vegetable Stock stays hot. It’s important to add a little bit of the hot Vegetable Stock at a time so the rice is cooked slowly and the stock gets absorbed. This method releases the rice’s starches, producing a velvety, creamy dish.
It’s very important to keep stirring the Risotto as it’s cooking, especially as the stock gets absorbed, to prevent scorching.
If you run out of Vegetable Stock and you find this is too dry at the end, you can add in a little hot water as a substitute.