Butternut Squash Risotto

INGREDIENTS

• 2 cloves garlic, grated or chopped
• 2 cups Arborio rice
• 1 cup water
• 1 cup grated Parmigiano Reggiano
• 2 tablespoons butter
• 1 quart chicken stock
• 1 small onion, chopped
• 2 tablespoons extra-virgin olive oil
• 1 (10-ounce) box cooked frozen butternut squash
• 7 or 8 leaves fresh sage, slivered
• Nutmeg, grated, to taste
• 1 cup dry white wine