Butternut Squash and Sage Risotto

Ingredients

• 3 cups cubed butternut squash
• 2 teaspoons honey
• 1 tablespoon extra virgin olive oil
• 6 tablespoons butter, divided
• 1/3 cup fresh sage leaves
• 1/2 yellow onion, finely chopped
• 2 cups uncooked Arborio rice
• 1/2 cup dry white wine
• 8 cups hot chicken broth
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt

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