Butternut Squash Risotto

I've been making a lot of food from First Meals, which focuses on recipes for infants and children. The sandwich spirals was a suggestion from the book, and the butternut squash risotto I made for some friends for dinner last Friday was from the chapter for 3 to 7 year olds. The kid was not very excited about it (neither was his father), but my friends both liked it, and so did I. I made it during August's afternoon nap and warmed it up on the stovetop with some extra stock.

1 cup arborio rice, 3 cups warm stock, etc. It's a pretty typical risotto recipe, really. Saute 1 finely chopped onion and 1 minced garlic clove in butter and oil. Stir in the rice and coat with the butter and oil, then start adding the stock a ladleful at a time, stirring the rice until it has absorbed the stock. Keep adding ladlefuls of stock until the rice is done, al dente in the center but creamy. My rice was a little old, so it took more stock than the recipe called for. For the last 10 minutes of cooking, add grated Parmesan, minced sage and steamed, cubed butternut squash (I used half a small squash, steamed in the microwave for a few minutes).