Step 1

Add the olive oil to a large pot on the stove set to low-medium heat.

Step 2

Add the chopped onions, garlic, and sage, then cook, stirring occasionally, for 3-4 minutes or until the onions have softened and look translucent.

Step 3

Stir in the Arborio rice and cook for 1 minute to toast the grains slightly.

Step 4

Add the chopped butternut squash, water, white wine, salt, and pepper, then cook, uncovered, for 26-28 minutes or until the rice is cooked to al dente and the butternut squash is fork tender.

Step 5

Stir, then sprinkle on any optional toppings if desired.