Butternut Squash Risotto with Sage

Serves 4

1 medium butternut squash, peeled and cut into small cubes
Fresh sage leaves, half chopped, half left whole
2 cups Sophia Arborio Rice
5 tablespoon Sophia Extra Virgin Olive Oil
6-8 cups Vegetable or Chicken Broth
1 small onion, finely chopped
1 cup dry white wine
1/2 cup Sophia Grated Parmesan Cheese

Heat oven to 425F. Toss squash in 4 tbsp olive oil and roast for about 30 minutes until brown and soft. Bring the stock to a boil and keep on a low simmer. In a separate large pot, saute onion in remaining olive oil for 3 minutes over medium-high heat; add rice and continue sauteing for another minute. Add wine and saute until absorbed. Add hot broth to rice a half-cup at a time, stirring until broth absorbs completely. Continue adding broth a half-cup at a time and stirring until fully absorbed, but only until rice is "al dente" and creamy (not mushy), even if some unused broth remains. This usually takes about 20 minutes, depending on your stove's heat. When the squash is cooked, mash half of it to a rough puree and leave half whole. When the rice is just done, stir in the butternut puree, chopped sage, cheese, and butter. Serve the risotto scattered with the whole cubes of squash and garnish with whole sage leaves. Sprinkle with additional cheese if desired.