Butternut Squash Risotto

From the garden

• 3 cups butternut squash, peeled and cut into 1/2-inch dice (about half a medium squash)
• 1 small yellow onion, finely diced
• 8 fresh sage leaves

From the pantry

• 4 tbsp butter — divided
• 1 tbsp olive oil
• 1½ cups arborio or other short-grain rice
• ½ cup dry white wine
• 6 cups vegetable stock, kept warm in a saucepan
• ¾ cup parmesan, finely grated
• salt — to taste
• black pepper

1. Melt 2 tablespoons of the butter with the olive oil in a wide heavy pot over medium heat. Cook the onion with a pinch of salt 4–5 minutes until translucent, then add the squash and cook 3–4 minutes more.
2. Add the rice and toast, stirring, 1–2 minutes until the edges of the grains turn translucent. Pour in the wine and stir until it's fully absorbed.
3. Add the warm stock a ladleful or two at a time, stirring often and adding more only when the last addition is mostly absorbed. After 18–22 minutes the rice should be al dente and the squash collapsing into the creamy sauce.
4. Meanwhile, crisp the sage: melt 1 tablespoon butter in a small skillet over medium heat and fry the leaves 30–60 seconds until they darken slightly and crackle. Set aside on a paper towel.
5. Off the heat, vigorously beat in the remaining butter and the parmesan — the risotto should be loose enough to slowly spread on the plate. Season, top with the crisped sage, and serve immediately.