Creamy Kobocha Squash Risotto

Ingredients:

4 tablespoons unsalted butter, divided
1 cup Carnaroli or Arborio rice
1 cup dry white wine
4-6 cups hot chicken or vegetable stock
1 teaspoon kosher salt
1 roasted butternut squash, kabocha squash, or pie pumpkin
1/2 head roasted garlic
½ cup Parmigiano-Reggiano, grated
Salt and white pepper, to taste
1/4 fresh sage leaves

Instructions:
1. In a medium, wide saucepan, melt 2 tablespoons butter over medium heat. Add rice and cook until lightly toasted.
2. Add wine, scraping any browned bits from the bottom of the pan. Let wine cook out completely. Add one ladle of hot stock to rice. Cook, stirring frequently, until stock is absorbed. Add another ladle of stock. Continue this process until you are out of stock.
3. Season with salt and taste. If rice needs to cook slightly longer, add water (or more stock if you have it) and cook until rice is tender but not mushy.
4. Rice roasted squash and mash roasted garlic into a paste. Add to risotto and stir until even combined.
5. Add parmesan cheese and season to taste with additional salt and pepper.
6. In a separate pan, add remaining two tablespoons butter and melt over medium heat. Cook until butter begins to brown lightly. Add sage to hot butter and lightly fry. Remove brown butter and sage from heat.
7. Serve risotto hot and garnish with brown butter and sage. Enjoy!