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OhhhhMmmmmmmmGooooood!
I also melted 4-5 tablespoons of butter, added 6-7 sage leaves and heated them until the butter turned brown. I took the sage leaves out, set the butter aside, and then added it to the risotto after it had finished cooking, just before serving. Amazing!
1 medium butternut squash
6 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
2 tablespoons unsalted butter
1 tablespoon olive oil
4 shallots, minced
2 cups Arborio rice
1/2 cup dry white wine
Freshly grated nutmeg
Salt and freshly ground black pepper
1 tablespoon chopped fresh rosemary, plus sprigs for garnish
1/2 cup freshly grated Parmesan cheese
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1st Keep
 Lainey
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