Butternut Squash and Sage Risotto with Goat Cheese

Butternut Squash (diced- 250 gr/1 cup)

Chicken or Vegetable Stock- 750ml/3 cups

Olive oil-

Onion (diced- 1 small)

Sage leaves (chopped- 4 plus extra for decoration)

Fresh or dried thyme- 2 sprigs/ 1tsp.

Arborio Rice- 1.5 cups/300 gr

Salt

Mild Goat Cheese-

Parmesan Cheese-