Organic Harvest Squash Risotto

In a large saucepan, heat the chicken or vegetable stock on low heat.

While the stock is warming, melt the butter in another large saucepan over medium heat. Add the onions and squash the second saucepan; stir and cook until soft. Add the Arborio rice and stir until the rice is well coated with butter. Add salt and white pepper. Add the white wine to the rice mixture and stir until absorbed.

Start adding the hot broth to the rice (about 1 cup at a time) while stirring. When it's absorbed, add a little more. Stir. Add a little more. Stir. The risotto is ready in about 20 minutes or when the rice is creamy and al dente (meaning “to the tooth” or cooked only until it has a slight resistance when bitten into).

Stir in the sage and a half-cup of the Parmigiano Reggiano. Garnish with the rest of the cheese and the cracked pepper. Enjoy immediately while hot and steamy.