RISOTTO WITH BUTTERNUT SQUASH AND SAGE

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onions
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine or dry vermouth
• 4 cups chicken or vegetable broth'
• 1 1/2 pounds butternut squash, peeled, seeded and cut into 1 inch chunks (about 3 cups)
• 1 teaspoon salt
• 1 generous teaspoon dried sage leaves
• 1/2 cup freshly grated Parmesan cheese (optional)
• Freshly grated pepper to taste
• 3 tablespoons minced fresh parsley, for garnish