Butternut Squash Risotto

Ingredients

• 3/4 cup Chopped onion
• 2 tablespoon Olive oil
• 2 cups Uncooked arborio rice
• 3/4 cup Dry white wine
• 1 pound Butternut squash, peeled, seeded, and chopped
• 6 cups Chicken broth
• 1/3 cup Parmigiano-Reggiano, shredded
• 1 tanle Snipped fresh sage
• 1/4 teaspoon Salt
• 1/8 teaspoon Black pepper
• 3 tablespoon Butter