Risotto with Winter Squash and Sage

Ingredients

• 1 medium onion, chopped finely
• 8 leaves sage, in thin strips
• 60 ml (4 tbsp) butter
• 450 g (1 lb) butternut, seeded and peeled, in 1 cm (½ inch) dice
• 125 ml (½ cup) white wine
• 1 1/4 L (5 cups) chicken stock, at a simmer
• 375 ml (1½ cups) Arborio rice, not rinsed
• 300 ml (1¼ cups / 125 g) Goat cheese, grated
• Salt and freshly ground pepper, to taste
• Sage leaves, fried in oil, as required