Butternut Squash Risotto

Name: Butternut Squash Risotto
Ingredients: 1 medium white onion; 1 large carrot; 1 medium butternut squash; 1 Tablespoon extra-virgin olive oil; 1 Tablespoon brown sugar; 1 Teaspoon ground nutmeg; 1 Teaspoon ground clove; 1 Teaspoon ground cinnamon; Sea salt; Freshly ground black pepper; 2 Tablespoons olive oil; 1 onion; 2 Cups arborio rice; ½ Cup dry white wine; 2 Tablespoons minced fresh sage; 1 Tablespoon minced fresh rosemary; 6 Cups vegetable or chicken stock; ½ Cup grated Parmigiano-Reggiano cheese; 7 Tablespoons unsalted butter; Sea salt and freshly ground black pepper