Butternut Squash Risotto With Sage

Ingredients
2-3 cloves of garlic, chopped
Salt
1 small winter squash or pumpkin (about 1 lb.)
3-4 c. vegetable stock
4 tbsp. unsalted butter
2 tbsp. extra-virgin olive oil
1 yellow onion, chopped
1-1/2 c. Arborio rice
About 5 fresh sage leaves, finely shredded
1-1/2 c. dry white wine
Pinch of nutmeg, freshly grated
Black pepper, freshly ground
3/4 to 1 c. Parmesan cheese, grated

Directions
In a small bowl, using a fork, crush the garlic with a pinch of salt. Set aside. Halve the squash and scoop out the guts. Peel the halves, then cut one half into 1/2-inch cubes and coarsely shred the remaining half using the large holes of a grater-shredder or food processor.

Pour the stock into a saucepan, bring to a simmer over medium heat, and adjust the heat to maintain a gentle simmer. In another heavy saucepan, melt half the butter with the olive oil over medium heat. Add the diced squash and the onion and saute until softened, about five to seven minutes. Raise the heat to medium-high, add the rice, and cook, stirring, until the kernels are coated with teh butter and oil and are opaque, three to five minutes.

Add the sage and pour in 3/4 cup of the wine. Cook, stirring, until the wine is absorbed. Stir in the remaining wine and again, cook and stir, until absorbed. Now, begin adding the hot stock about a 1/2 cup at a time, stirring until almost all of the stock is absorbed before adding more. When the rice is almost tender, after about 15 minutes, stir in the reserved shredded squash. Continue to cook, adding more stock and stirring constantly, until the rice is firm but tender and the center of each kernel is no longer chalk-white, 20 to 25 minutes total. Stir in the crushed garlic, the nutmeg, and salt and pepper to taste. Add additional hot stock if necessary.

Stir in Parmesan cheese to taste, then spoon the risotto into warmed soup plates. Serve at once. Serves 4.