Preparation Steps

• In a large saucepan, heat chicken broth and butternut squash puree over medium-high heat. When it boils, reduce to a simmer and keep warm. Taste for salt and adjust as necessary.
• In a large heavy saucepan over medium heat, melt butter or heat olive oil. Add chopped shallots, garlic, and arborio rice; sauté until the rice is well coated and translucent, about 3 minutes. Add dry white wine and minced sage, stirring until fully absorbed.
• Add a ladleful of the simmering broth mixture to the rice. Stir almost constantly until the liquid is absorbed before adding another ladleful. Continue this process, stirring gently, creating a creamy textured risotto.
• Cook until the rice is tender but still firm to the bite and all the liquid is absorbed, about 25 to 30 minutes in total.
• Remove the risotto from heat, stir in freshly grated Parmigiano-Reggiano, and season with salt and freshly cracked pepper to taste.
• Serve immediately, garnished with fresh baby arugula and additional Parmigiano-Reggiano if desired.