butternut squash risotto

1 Pour broth into a medium saucepan over low-medium heat and bring to a simmer. Reduce heat to low and cover to keep warm.
2. To a large saucepan over medium heat, add oil. Once shimmering, add shallots, garlic and arborio rice. Saute until the rice is evenly coated with oil and translucent around the edges and shallots are translucent, about 3-4 minutes.
3. Add the @cakebreadcellars Chardonnay and cook down until the pan is almost dry, about 5 minutes.
4. Add the butternut squash puree and 1 cup of the warm broth. Stir constantly and add more broth, 1 cup at a time, only after the previous addition has been absorbed. Once cooked (after about 20-25 minutes), remove from heat and stir in cold butter and the parmesan cheese. Taste and adjust seasoning with salt and pepper.
5. Ladle risotto into 4 serving bowls, garnish with fresh sage and serve immediately. Enjoy!