Butternut Squash Risotto

I have a few vegetarian friends, and I like to give them different recipes to try that I don't always make.  This time, I am making something to post on my blog :)
This is a vegetarian dish that can also be vegan, you just have to omit the cheese if you are vegan..
One of my co-workers also brought me an enormous sage plant.  So I was inspired to cook with some sage.

Ingredients;
1 2-3lb butternut squash
2 Tbsp olive oil
3 cups vegetable stock
4 sage leaves
2 sprigs of thyme
1 shallot, minced
2 cloves garlic, minced
1 1/2 c. Ambrosio rice
1/2 c white wine
1/4 c grated Parmesan Romano cheese
4 sage leaves for garnish

Cut the butternut squash lengthwise into 2 pieces.  Peel the skin off of one side and clean the guts out of the 2nd half.

Preheat oven to 375 degrees.  In a large glass pan, pour 1 tablespoon olive oil in the bottom and spread around, coating the bottom of the pan.  Place the one half face down on the pan, chop the other half of the squash in cubes, and place around the other half of the squash.  Sprinkle with salt and pepper.

Place in the oven for about 20-25 minutes.  Remove from the oven and set aside.

Carve the squash out of the roasted half.

Set the squash aside.
In a small pot, add stock, sage leaves and thyme sprigs.  Heat on medium low, until the stock is hot.  Leave on the stove, cooking on low.
In a medium size pot, heat a tablespoon of olive oil and add shallots and garlic, saute until they are light brown.

Add the rice to the pot and stir 2 minutes until the rice begins to be translucent.

Add the white wine, and stir until the wine has almost cooked off.  then start slowly adding the stock, one spoonful at a time, continuing to stir.

When the rice is about 10 minutes from being done (not still crunchy, but hard), add the carved out butternut squash to the risotto.

Add more stock and continue to cook, fully incorporating the butternut squash.

One the risotto is almost done, add the cheese (omit if you are vegan) and then add the remaining chunks of the butternut squash, stirring to incorporate.

Garnish with a sage leaf.  Serve immediately.... Thyme 2 taste!

Serves 4.