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Butternut Squash Risotto

Ingredients

1 Small Butternut Squash, Peeled, Seeds Removed And Cut Into 1 Inch Dice (About 3 1/2 to 4 Cups Total)
2 Tablespoons Olive Oil
1 Small Onion, Peeled & Finely Diced
2 Tablespoons Olive Oil
1 1/3 Carnaroli or Arborio Rice
1/2 Cup White Wine
4 Cups Chicken Broth, Heated
2 Tablespoons Unsalted Butter
Freshly Ground Black Pepper
1/3 Cup Grated Parmesan Cheese

To serve:

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Preheat the oven to 375 degrees F.
Toss the squash pieces with the olive oil and spread out onto a baking sheet.
Cook until tender when pierced with a fork and lightly browned, about 15 minutes, then remove from the oven.
In a heavy saucepan heat the olive oil over medium low heat.
Add the onion and cook until softened.
Add the rice and stir to coat in the onion and oil, cooking it for a few minutes.
Add the wine and cook until the wine is almost absorbed.
Begin to add broth, 1/2 cup at a time, stirring continually until the rice has cooked for 10 minutes.
Add the squash, stir, and continue to add broth, stirring until each addition has been absorbed until the rice is tender but still slightly firm to the bite.
Stir in the butter and 1/3 cup of the grated cheese.
Serve in individual plates sprinkled with some chopped sage.
Offer additional grated cheese at the table.