1 quart vegetable stock
1 cup water
Olive Oil
1 small onion, chopped
Garlic as you like (recommend two cloves minimum)
2 cups Arborio rice
1 cup dry white wine (recommend Yellow Tail Chardonnay)
1 (10-ounce) box cooked frozen butternut squash
Fresh nutmeg
2 tablespoons butter
Fresh sage, Chiffonade, a few leaves
Parmigiano Reggiano

Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.

Heat a skillet over medium heat with olive oil. Once the oil is hot add the onions and garlic until soft, 2 to 3 minutes. Add the rice until toasted, 2 to 3 minutes. Add the wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Add small amounts of stock in intervals, about a cup at a time. The liquids should evaporate each time. Risotto will cook about 20 minutes total from the first addition of liquid. Defrost the squash and stir it in during the last 3 minutes cooking. Grind about a half tablespoon of nutmeg, salt and pepper to taste. Finish by stirring in butter in small pieces along with sage leaves and cheese.