Butternut Squash Risotto

3 tablespoons olive oil
1/4 cup minced onion
2 cups Arborio rice
4oz white wine
2 cups butternut squash, ½ inch dice
4 cups vegetable stock, simmering
3 tbl sage, chopped
4 oz butter
1 cup chevre
Salt & pepper

Heat the Calphalon One Perfect Pan over medium heat. Add the olive oil and the onion and sweat until translucent. Be careful not to brown. Add the rice and stir to coat with olive oil. Add white wine and simmer stirring continuously. When wine is completely absorbed, add butternut squash and a third of the stock and stir to absorb. Continue to simmer and stir and add remaining stock in two more batches. Continue to stir until all of the liquid is almost absorbed. Fold in sage, butter and chevre. Season to taste and serve.

Source: Michael Symon