Butternut Squash Risotto

0 Place the broth in a stockpot and keep it at a gentle simmer.
1 Melt 5 tablespoons of the butter in a large saucepan and add the onions. Cook gently for about 10 minutes until soft, translucent but not browned.
2 Stir in the butternut squash and cook, stirring constantly, for about 5 minutes until it softens but does not fall apart. 
3 Add the rice and coat it with the butter and vegetables. Cook it slightly to toast it.
4 Start adding the broth, ladleful at a time, stirring gently until each one has almost been absorbed by the rice. The risotto should be kept to a bare simmer throughout cooking and should not dry out or stick to the bottom of your pot. Add more stock if need be.
5 Continue cooking for about 20 minutes, or until the rice is tender and creamy, but the grain is still firm, and the squash begins to disintegrate.
6 Taste and season with salt and pepper. Stir in the sage, remaining butter, and all the Parmesan. Stir well and cover.
7 Let it rest covered for a couple of minutes. Spoon into serving bowl and serve immediately.