In a large pan warm the broth. It does not need to be boiling. For added flavor add a parmesan rind, fresh herbs you might have, peppercorns, bay leaves.

In a heavy 4 quart pot, heat the olive oil. Add the garlic, shallots, minced sage and butternut squash. Cook for three to four minutes stirring often. If veggies seem dry give another swirl of olive oil.  Next add the rice, you will probable need another swirl of oil.  Cook the rice 2 -3 minutes until the edges become translucent.

Pour in the wine or hard cider and stir until the liquid has evaporated. Start adding one or two ladles of warm broth. Stirring the rice until the liquid is absorbed. Repeat by adding 1 – 2 ladles of warm broth and stir until the liquid is evaporated. This process will take at least 20 – 30 minutes. Have a tasting spoon close by so that you can taste as you cook. Risotto should be al dente just like pasta.

Once the risotto is cooked to your liking, add the parmesan cheese, greens and butter (or EVOO) and stir to incorporate. Taste and season with salt & pepper.

Sage leaves: while the risotto is cooking in a small saute pan heat the butter over medium heat. Cook the sage leaves until the leaves turn shiny and darker in color and crispy. Drain on a paper towel. You can drizzle the left over brown butter over the risotto.