Butternut Squash Risotto with Pine Nuts, Balsamic Drizzle, and Fried Sage

INGREDIENTS

• For Risotto:
• 1 small butternut squash
• 4 cups chicken stock
• 2 tablespoons extra virgin olive oil
• 3 shallots, chopped
• 2 cloves garlic
• 1 tablespoon chopped fresh sage
• 1 cup arborio rice
• 1/4 cup dry white wine
• 1 tablespoon unsalted butter
• salt and black pepper, to taste
• 1/2 cup grated Asiago cheese, divided
• For Garnishes:
• 1/4 cup pine nuts
• 1/4 cup extra virgin olive oil, divided
• 8-10 fresh sage leaves
• Balsamic Glaze*