Cube butternut squash, drizzle with olive oil, salt, pepper, and sage. Place in pan and roast for 25-35, until golden brown. Remove from oven when ready and set aside

* Step 3

Add one tablespoon of butter to Dutch oven (If you don’t have a Dutch oven use a shallow pot). Add shallot and sauté until translucent.

* Step 4

Add rice and toast for a few minutes

* Step 5

Add white wine and stir until absorbed by rice

* Step 6

Add one cup of chicken broth and continuously stir until the broth is absorbed

* Step 7

Keep stirring rice and add a ladle of chicken broth. Add another ladle when the first ladle is absorbed

* Step 8

Keep stirring and adding ladles of broth until all chicken broth is absorbed and the rice is tender (taste it to see if it is cooked). You may need more than 4 cups of chicken broth

* Step 9

Once rice is cooked, remove pot from heat and add the grated cheese and remaining butter.

* Step 10

Top with fresh parsley and black pepper. Serve immediately for best consistency

* Step 11

P.S. Make rice balls with leftover risotto by forming chilled risotto into a ball, add cube of mozzarella to center, dredge in egg and breadcrumbs and fry or air fry until golden brown