Butternut Squash Risotto with Crispy Sage

from applepiepatispaate.com)

I think this is was my first attempt (Scottie stirred) at risotto - and it was delish! Oh, the risotto ...

For the Risotto:
2½ cups veggie or chicken stock
2 tbsp olive oil
1 small onion, chopped
a dozen fresh sage leaves
3/4 cup arborio rice
One whole butternut squash, roasted, chopped
3 tbsp unsalted butter
kosher salt and freshly ground black pepper

For the Crispy Sage:
butter
a bunch of fresh sage leaves

For Serving:
Reggiano parm

Heat the stock and keep at a gentle simmer over low heat.
In a separate heavy-bottomed pot, heat the olive oil over medium heat. Add the onions and cook while stirring until the onions are translucent. Add the chopped sage leaves and continue cooking for 1 to 2 minutes, taking care to keep the onions from browning.

Add the rice and stir until the grains are well-coated with the olive oil and the outer layers of the grain are slightly translucent.
Pour enough stock to barely cover the rice, about 1/2 cup. Stir continuously with a wooden spoon, wiping the sides and bottom of the pot clean while doing so, until the stock is fully absorbed.

Continue adding the stock in 1/2-cup increments and stirring as described above, until the butternut squash is soft and the rice is done to the desired level of doneness. Stir in cooked squash and parm near the end, serve w/ crispy sage on top!