Butternut Squash Risotto

Directions

1. 1
   in sm saucepan over med heat, melt 4 tbs of butter - add 1 tbs of sage & heat until butter browns - strain butter into sm bowl & discard sage - cover bowl to keep butter warm -
2. 2
   in lg saucepan over med-hi heat whisk together stock & squash puree - simmer 8 - 10 mins over lo heat -
3. 3
   in lg saucepan over med heat warm olive oil - add caramelized onions & rice & stir until grains are well coated c oil & are translucent c white dot n center, about 3 min - stir in 1 tbs sage & rosemary - add wine & stir until absorbed -
4. 4
   add simmering stock mix a ladleful at a time, stirring after ea addition - wait until stock is almost absorbed before adding more -
5. 5
   when rice is tender but slightly firm & looks creamy, after about 30 mins, stir in remaining 3 tbs butter, the cheese, salt & peper - add more stock so rice is thick & creamy - let stand 2 mins - drizzle c reserved sage butter & serve immediately