Preparation Steps

• In a large saucepan, heat chicken broth and butternut squash puree over medium-high heat. When it boils, reduce heat to a simmer and keep warm. Taste for salt and adjust as needed.
• In a large heavy saucepan over medium heat, melt butter or heat olive oil. Add shallots, garlic, and arborio rice; sauté until rice is well coated, about 3 minutes. Add white wine and fresh sage, stirring until absorbed.
• Add a ladleful of the simmering broth mixture to the rice. Stir gently and wait until liquid is mostly absorbed before adding another ladleful. Continue stirring frequently to release starch from the rice, creating a creamy texture.
• Continue adding broth in ladlefuls and stirring until the rice is tender but slightly firm in the center and creamy, about 25-30 minutes total.
• When all the liquid is absorbed, stir in grated Parmigiano-Reggiano and remove from heat. Serve immediately topped with fresh baby arugula and extra grated cheese if desired.