Butternut Squash Risotto with Sage and Pine Nuts

Ingredients

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• 4 cups cups vegetable stock, more if needed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ dry white wine
• Salt
• freshly ground black pepper
• ¼ cup fresh sage leaves, chopped
• ½ grated Parmesan cheese, plus more for serving
• ¼ cup pine nuts, toasted
• 2 unsalted butter