Butternut Squash Risotto – Rachael Ray

Ingredients

• 4 cups chicken broth (32 ounces)
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 small onion, finely chopped
• 2 cloves garlic, grated or finely chopped
• 2 cups arborio rice
• 1 cup dry white wine
• One box frozen butternut squash puree (12 ounces), thawed
• Nutmeg
• Salt and pepper
• 1 cup grated Parmigiano Reggiano cheese
• 2 tablespoons butter, cut into small pieces
• 10 leaves fresh sage, slivered