Place the butternut squash in a pot. Pour in the chicken stock and bring it to a boil. Lower to a simmer and cook for about ten minutes or until the squash is very tender. Remove the squash from the chicken stock using a slotted spoon and set it aside. Keep the chicken stock at a simmer on the stove while you are cooking your risotto.
Heat the olive oil in a large saucepan and add the minced garlic and onions. Cook for about 3 minutes until the onions become translucent.
Add the Arborio rice and stir until the rice is coated with fat.
Add the white wine and allow it to evaporate completely. This should take about 2 minutes.
Pour 1 cup warm chicken stock over the rice and cook at a low simmer, stirring periodically.
When the rice has absorbed the liquid (about 10 minutes), add the second cup of chicken stock. Allow the liquid to absorb and then add the final cup of chicken stock. When the final cup has absorbed, your risotto should be tender a delicious. (If it’s not, don’t panic, just add a little more chicken stock).
While your risotto is cooking. Puree your butternut squash in a blender with 2 tbsp chicken stock. If you don’t have a blender, you can just mash your squash with a fork or potato masher. It won’t be as smooth, but hey, you do what you can.
When the risotto is cooked mix in the puree, parmesan cheese and salt.
Meanwhile, fry the sage. In a large pan heat the olive oil until very hot (you should see tiny bubbles).Fry the sage leaves in batches. The leaves only take about 3-5 seconds to crisp up! (Seriously, that fast. Be careful. I learned this the hard way). Remove the leaves from the oil and place them on a paper towel to drain. Sprinkle with salt.
Serve the risotto warm topped with crispy fried sage.