Squash, sage and goat cheese risotto

1. In a medium saucepan, combine the stock and pumpkin purée (or squash cubes).*
2. Cook medium heat.
3. Blend for a few minutes.
4. Turn off the heat.
5. Keep the mixture warm. 
6. In a large frying pan or skillet, melt the butter.
7. Add the shallot.
8. Sauté for 2 to 3 minutes. 
9. Add the thyme and Arborio rice to the pan.
10. Stir to coat.
11. Cook for another minute or so. 
12. Deglaze the pan with white wine.
13. Lower the heat.
14. Stirring occasionally, until the liquid evaporates.
15. Add the squash broth one ladleful at a time, letting it cook until the liquid evaporates and the rice is tender, about 25 minutes.
16. Stir in the Parmesan cheese, half of the goat cheese, and the minced parsley (the texture should be creamy).
17. Mix well.
18. Set aside. 
19. Line a plate with paper towels. 
20. In a separate saucepan, heat the vegetable oil over medium-high heat.
21. Once the oil is nice and hot, drop in three sage leaves at a time.
22. Fry for a few seconds until they turn crispy.
23. Remove.
24. Place the fried sage on the paper towels to absorb the excess oil.
25. Repeat for all the leaves.
26. Sprinkle the leaves with a bit of sea salt. 
27. Top the risotto with the remaining goat cheese and the crispy sage leaves.
28. Season generously with pepper.
29. Serve immediately.

* If you’re using frozen squash cubes, add them directly to the heated broth.