Butternut Squash Risotto

1-1/ 2 cups butternut squash

1-1/ 2 cups arborio rice

4 cups chicken stock

1/ 2 cup white wine

1/2 cup minced shallot

3 tablespoons unsalted butter

1 tablespoon vegetable oil

1/ 4 cup Parmesan cheese (grated)

10 fresh whole sage leaves

Kosher salt

Preheat the oven to 218 c. In a large bowl, toss the squash chunks and

4 chopped sage leaves in a tablespoon of olive oil and a sprinkling of Kosher

salt. Roast for about 25 minutes or until they're tender and lightly browned.

Heat 2 tablespoons of oil in a small pan and fry 6 whole sage leaves until the

leaves are crispy.

Keep the stock hot in a saucepan.

In a large pot, heat 1 Tbsp oil and 1 Tbsp of the butter over medium heat,

then add the shallot. Saute for 2 to 3 minutes. Next, add the rice and saute

for another minute or two, stirring frequently until it gives off a nutty

aroma. Add the wine and cook for another minute, stirring, until the liquid

is absorbed.

Continue adding ladlefuls of hot stock to the rice and stirring until it is

absorbed for 20 to 30 minutes or until the grains are tender but still firm to

the bite, without being crunchy. Stir in the roasted squash along with the

remaining 2 tablespoons butter and the parmesan cheese, and season to

taste with Kosher salt.

Serve topped with crispy sage leaves.