Butternut Squash Risotto

Ingredients

• For the Puree
• 1 Medium white onion
• 1 Large carrot
• 1 Medium Size butternut squash
• 1 tablespoon Extra-virgin olive oil
• 1 tablespoon Brown sugar
• 1 teaspoon Nutmeg
• 1 teaspoon Ground clove
• 1 teaspoon Cinnamon
• 1 pinch Sea salt
• 1 pinch Fresh black pepper
• For the risotto
• 7 tablespoons Unsalted butter
• 2 tablespoons Minced fresh sage
• 6 cups Vegetable or chicken stock
• 2 cups Butternut squash puree
• 2 tablespoons Olive oil
• 2/3 cup Caramelized onions
• 2 cups Arborio rive
• 1 teaspoon Minced fresh rosemary
• 1/2 cup Dry white wine
• 1/2 cup Grated parmigiano-reggiano cheese
• Pinch Salt to taste
• Pinch Fresh ground black pepper to taste

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