Butternut Squash Risotto

low-sodium chicken broth (use vegetable for vegetarian)

extra-virgin olive oil

large yellow onion, finely chopped

kosher salt

black pepper

finely chopped fresh sage

small butternut squash- peeled, seeded, and grated (about 4 cups)

large clove garlic, finely chopped

Arborio rice

dry white wine

freshly grated Parmesan cheese