Butternut Squash Risotto with Pecans

This is the side kick to the my friend Lisa's Balsamic Pork Tenderloin .... but of course it can be paired with many other options.  Number one rule when making risotto ... be patient.  Don't skip any steps and allow yourself enough time to do it correctly.  Have fun and Enjoy!

Ingredients
4 cups of chicken stock
2 tbsp of olive oil
1/2 of an onion finely chopped
1 cup of Arborio rice
2 garlic cloves, minced
1 medium butternut squash, peeled and cubed into 1/2 inch pieces
2 tbsp of butter
2 tsp of salt
8 fresh sage leaves chopped
1/4 of chopped toasted pecans ***do this ahead of time

In a medium saucepan bring chicken stock to a boil and reduce to low
In a large saucepan over medium heat add olive oil
Add onion and saute for 2 minutes
Add rice and stir for 2 minute, coating with butter
Add garlic and squash, stirring for 30 seconds
Add one ladle full of stock to the rice, stir until liquid is absorbed
Continue to add all of the stock one ladle at a time allowing each to be absorded!!!!
This is where the patience comes in!  Pour a glass of vino, this will likely take 25 minutes or so!
Remove from heat, add butter, sage, salt and pepper, stirring to combine.
Top with the toasted pecans and enjoy .... this is my fav risotto!