Butternut squash risotto

In a saucepan over medium heat, add the olive oil and onion and cook for 2 minutes. Add the rice and cook for 3 minutes, until rice starts to change color. Add in the white wine, stirring vigorously until completely absorbed.

Begin adding the chicken stock 1/2C at a time, stirring constantly, until the risotto has reached the right consistency, about 20 minutes.

Stir in the squash puree and the diced squash. Season with S&P.

When serving, top with grated parmesan and sage oil. Add enough puffed rice so you get some in each bite.

For puffed rice: in a saucepan, heat oil to 450. Have a strainer and mixing bowl ready. Stir in the rice and it will puff up. When puffed, carefully strain it over the bowl. Spread rice over a paper towel to absorb excess oil, season with salt.