Mince onion and garlic. Wash, dry, and chop the sage.

Peel and dice the butternut into 1/2”/12mm cubes.

In a large frying pan, heat 1 tbsp/15ml olive oil over medium. Add sage and cook for 1 minute until fragrant.

Add butternut cubes and cook for 6-8 minutes, stirring occasionally, until softened on edges and lightly browned.

In a large, heavy bottom pot, heat 2 tbsp/30ml of olive oil on medium heat.

Add onions and garlic. Cook for 1 – 2 minutes until starting to soften.

Add the rice. Cook for 1 minute, stirring frequently, until rice becomes translucent on the edges.

Immediately add the white wine and stir to lift any rice grains stuck to the pot.

Cook for 1-2 minutes to boil off the alcohol.

Add 2 cups/470ml broth, cooked butternut and sage, salt, and pepper. Stir well.

Reduce heat to medium-low and cook for 12-14 minutes until the liquid is absorbed, stirring regularly. A long, slow cook will allow the rice to absorb the broth and become creamy and tender.

Turn the heat to low. Stir in the remaining ½ cup/120ml of broth. Cook for an additional 2-3 minutes, stirring regularly until the rice is plump and tender. Taste and adjust salt to taste.

Toast sage and pine nuts:

In the frying pan, heat 1 tbsp/15ml olive oil over medium-high. Place whole sage leaves in the oil and fry for 15-30 seconds before flipping and cooking for an additional 15 seconds. Remove from pan and drain on paper towels.

Add pine nuts to hot pan and stir for 30-60 seconds until brown and fragrant.

Serve immediately garnished with a sprinkle of pine nuts and a couple fried sage leaves.