Squash Risotto

Ingredients

• 1 lg Glass dry white wine
• 2 md Sized tomatoes; skinned
• 350 g Arborio rice
• 2 1/2 tb Parmesan cheese; freshly
• Extra Parmesan cheese;
• 750 g Winter squash or a wedge of
• 75 g Butter
• 1 1/4 l Chicken or vegetable stock
• 2 tb Fresh parsley chopped
• ; chopped
• Black pepper; freshly ground
• 1 Onion chopped
• 4 Fresh sage leaves; torn up