Butternut Squash Risotto

Directions

1. 1
   Bring a pot of water to a boil, add a cup of squash, cook until tender, about 10 minutes, then remove it with a slotted spoon.
2. 2
   Mash the squash and set aside.
3. 3
   Add remaining squash to the pot, cook for two to three minutes, drain and set aside.
4. 4
   Heat the butter in a heavy saucepan.
5. 5
   Add the onion, cook slowly until translucent, then stir in the garlic.
6. 6
   Add rice, cook, stirring a few minutes and add one cup of the stock.
7. 7
   Cook over medium heat until the stock is absorbed.
8. 8
   Add another cup of the stock and cook, stirring until it has been absorbed, then stir in the mashed squash and another cup of the stock.
9. 9
   When the stock has been absorbed by the rice, add a half-cup of the stock.
10. 10
    By this time the rice should be nearly tender.
11. 11
    Gently fold in the diced squash and another half-cup of stock.
12. 12
    Cook, stirring, then fold in the parsley and sage, the cheese and salt and pepper to taste.
13. 13
    Serve at once.