Butternut Squash Barley Risotto

Name: Butternut Squash Barley Risotto
Ingredients: 1 small butternut squash, peeled, seeded and cut into 1-inch (2.5-cm) cubes; 4 Tbs. (4 fl. oz./125 ml) olive oil; Salt and freshly ground pepper, to taste; 4 cups (32 fl. oz./1 l) low-sodium vegetable or chicken broth; 2 garlic cloves, minced; 2 shallots, minced; 1 Tbs. chopped fresh sage; 1 tsp. chopped fresh thyme; 1 cup (7 oz./220 g) pearl barley; 1/2 cup (4 fl. oz./125 ml) dry white wine; 1/4 cup (2 oz./60 g) grated Parmigiano-Reggiano cheese