Winter Squash Risotto

Directions

1. 1
   Cut the squash into 1 cm ( 1/2 inch) cubes, discarding skin and seeds.
2. 2
   In a heavy-bottomed frying pan, large enough to take all the ingredients with room to spare, fry the onions in a little of the stock, until tender, without browning.
3. 3
   Bring the rest of the stock to a boil, in a separate pan.
4. 4
   Turn the heat down as much as possible to keep warm, without actually boiling constantly.
5. 5
   Add the sage and pumpkin to the onions and stir for about a minute, before adding the rice.
6. 6
   Continue stirring for another minute.
7. 7
   Add the tomatoes, wine, salt and pepper, and simmer, stirring until the wine has evaporated.
8. 8
   Add a couple of ladles of the hot stock.
9. 9
   Simmer, again stirring until the liquid has evaporated.
10. 10
    Repeat until the rice is tender, but still Al Dente.
11. 11
    Stir in the parsley, check the seasoning and serve.