Butternut Squash Risotto Recipe

Ingredients (10)

• 1 1/2 cups/210 grams butternut squash (peeled first, seeds removed, then diced)
• 1 1/2 cups/225 grams arborio rice
• 4 cups chicken stock
• 1/2 cup white wine
• 1 medium shallot (about 1/2 cup or 1/2 small onion, chopped)
• 3 tablespoons unsalted butter
• 1 tablespoon vegetable oil (plus an extra 2 tablespoon oil for crisping the sage)
• 1/4 cup Parmesan cheese (grated)
• 10 to 12 fresh whole sage leaves (divided)
• Kosher salt (to taste)