Ingredients

2 tablespoons extra virgin olive oil 1 cup finely chopped onion 1 medium butternut squash, peeled, cut in half lengthwise and seeded, and diced into -inch pieces 1 large garlic clove, peeled and minced 2 cups arborio rice 1 cup dry white wine About 6 to 7 cups hot chicken or vegetable stock 1 tablespoon chopped fresh sage 1/2 cup grated Parmesan 4 tablespoons unsalted butter, cut into small pieces 1 teaspoon salt teaspoon black pepper cup toasted pecans

Description

My Italian Mother-in-law Fell In Love With Pecans On A Visit To The United States And Now Adds Them To Her Famous Risotto, Which Makes A Great Entree For Vegetarians (if You Use Vegetable Stock). Prepare All The Ingredients In Advance Of Making The Rice:

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