Butternut Squash And Sage Risotto

Squash
3 tablespoons butter
1/4 cup olive oil, divided
3 cups peeled, seeded, and chopped butternut squash
2 teaspoon maple syrup
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper

• In a large nonstick skillet, melt butter over medium heat. Add 2 tablespoons olive oil. Add squash, maple sypup, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until lightly brown and tender, about 8-10 minutes. Remove from heat.

Risotto
2 tablespoons olive oil
2 tablespoons butter
1/2 cup chopped yellow onion
1/2 tablespoon finely chopped garlic
1 tablespoon finely chopped shallot
1 cups Arborio rice
1 tablespoons chopped fresh sage
1/4 cup dry white wine
3¾ – 4 cups warm chicken broth
3/4 cups grated Parmigiano-Reggiano cheese
Garnish: freshly shaved Parmigiano-Reggiano cheese, fresh sage leaves

• In a heavy 2 ½ quart saucepan melt butter then add oil, add onions, garlic and shallots sauté for 4 – 5 minutes or until onions are translucent.
• Add rice stirring constantly, until grains are translucent, about 5 minutes.
• Stir in the sage , ¼ cup of wine and ¼ cup of broth and cook, stirring often, until liquid is absorbed, 2 – 3 minutes.
• Gradually stir in remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup, about 5 – 8 minutes.
  Add 1 cup warm broth, and cook, stirring often, until almost all liquid is absorbed, about 5 – 8 minutes. Repeat with remaining broth, adding 1 cup at a time, until almost all liquid is absorbed.
• Remove from heat. Stir in the grated Parmesiano-Reggiano cheese, then stir in the squash along with all the cooking liquids. Season with salt and pepper to taste.
• Garnish with the shaved Parmesiano-Reggiano.
• Serve with remaining cheese