Pumpkin Risotto

Preheat oven to 200°C (400°F). On a baking sheet, toss the diced butternut squash with 1 tablespoon of olive oil, salt, pepper, and half of the chopped sage. Roast for 20-25 minutes, or until tender and slightly caramelized.

In a large, heavy-bottomed pot or pan over medium heat, warm the remaining 1 tablespoon of olive oil and half of the butter. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and remaining sage, and cook for another 1 minute until fragrant.

Add the Arborio rice to the pot and stir for 1-2 minutes until the edges of the grains become translucent. Pour in the dry white wine and stir continuously until it is completely absorbed.

Begin adding the warm vegetable broth, one ladleful at a time. After each addition, stir the rice until the liquid is almost completely absorbed before adding the next ladleful. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.

Once the rice is cooked, remove the pot from the heat. Stir in the roasted pumpkin (reserve a little for garnish), the remaining butter, and the grated Parmesan cheese. Taste and season with salt and pepper as needed. Cover and let it rest for 2-3 minutes. Serve immediately, garnished with the reserved roasted pumpkin and a sprinkle of extra Parmesan.