Steps
1. In a saucepan, heat the vegetable broth over low heat to keep warm.
2. In a separate pan, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
3. Add minced garlic and Arborio rice, stirring for about 2 minutes until the rice is lightly toasted.
4. Begin adding the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
5. After about 15 minutes, when the rice is nearly cooked, stir in the roasted butternut squash puree.
6. Continue adding broth and stirring until the rice is creamy and al dente, about 5 more minutes.
7. Remove from heat and stir in grated parmesan cheese, seasoning with salt and pepper to taste.
8. Serve hot, garnished with fresh sage if desired.