Butternut Squash Risotto with Shrimp

Name: Butternut Squash Risotto with Shrimp
Ingredients: 1 medium (about 1-pound) butternut squash, peeled and cut into 1/4–inch pieces; Flaky sea salt; Black pepper; 1 tablespoon extra virgin olive oil; 5 sage leaves, roughly torn or chopped; 2 medium onions, 1 roughly chopped and 1 finely diced; 3 celery stalks, roughly chopped; 12 peppercorns; 2 bay leaves; 1 1/2 tablespoons extra virgin olive oil; 3 1/2 tablespoons unsalted butter; 1 1/2 cups dry carnaroli rice; 1 cup dry white wine; 3/4 cup (about 2 ounces) grated Parmigiano-Reggiano; 2 pounds large shrimp in the shell