Butternut Squash Risotto

Name: 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