Butternut Squash, Sage and Hazelnut Risotto

INGREDIENTS

• 5 1/2 cups chicken or vegetable stock or canned broth
• 2 Tbs. unsalted butter
• 1 large onion, chopped
• 1 butternut squash or other orange-fleshed squash, peeled and cubed
• 5 tsp. chopped fresh sage or 1 tsp. dried sage
• 1 1/2 cups arborio or medium-grain rice
• 1/2 cup dry white wine
• 1/3 cup freshly grated Parmesan cheese
• 4 Tbs. hazelnuts, peeled, toasted and coarsely chopped
• 1 1/2 tsp. freshly ground pepper
• Salt, to taste