Butternut Squash Risotto with Sage and Goat Cheese

Ingredients

• 2 tbsp olive oil
• salt to taste
• 4 tbsp Parmesan cheese
• 200g/1cup g /1 cup butternut Squash
• 1 litre /4-4.5 cups chicken or Vegetable Stock
• 1 onion (small, diced)
• 4 sage leaves (chopped)
• 2 sprigs fresh thyme (or 1 tsp dried thyme)
• 300 g /1.5 cups Arborio Rice
• 125 ml / 1/2 cup dry white wine
• 2 tbsp mild goat cheese (or Cream Cheese)