Butternut risotto

Ingredients

• 1/2 medium butternut, peeled and chopped into 1.5cm chunks
• 1 tablespoon oil
• 1 - 1.2 litre chicken stock, as required
• 1 onion, chopped
• 2 clove garlic, crushed
• 1 cup Arborio rice
• 1/4 cup white wine
• 1/2 teaspoon sage
• 1/2 cup parmesan cheese, grated
• salt and pepper
• chopped parsley, to garnish (optional)