Butternut Squash Risotto | Food Stuff

Ingredients

• 2 cups Arborio rice
• 2 cups butternut squash puree
• 6 cups reduced sodium vegetable or chicken stock
• 1/2 cup dry white wine
• 1 teaspoon minced fresh rosemary
• 8 fresh sage leaves, finely sliced (about 2 tablespoons)
• 4 cloves garlic, peeled and thinly sliced
• 3 tablespoons olive oil
• ¼ freshly ground pepper, optional
• 1/2 cup grated Parmesan or Romano cheese
• ½ -1 teaspoon salt
• 6 shallots, peeled, thinly sliced (about 1/2 pound)