Butternut Squash Risotto w/Sage & Pecorino

Yields: 3

Ingredients:
4 cups Arborio rice
1 gallon chicken stock
1 1/2 cups white onion (diced small)
2 cups butternut squash (diced small)
4 large sage leaves (rough chop)
1 tablespoon brown sugar
1 teaspoon chopped ginger
Salt & pepper to taste
3 ounces unsalted butter
1 1/2 cups pecorino Romano cheese
3 tablespoons olive oil
1 1/2 cups white wine

Preparation:
In hot skillet add olive oil, ginger, onions, butternut squash, salt and pepper. Sauté until translucent. Add rice and sauté for one minute. Deglaze with white wine. Add brown sugar, then start to ladle in hot chicken stock. Turn heat down to medium high to avoid burning. Keep stirring and adding stock just to cover. At end, when rice is almost thoroughly cooked, add sage leaves, butter and cheese. Take pan off the heat and let sit for a minute. Taste and adjust with salt if needed. Serve with sage garnish and sprinkled Romano.