Creamy Butternut Squash Risotto

Ingredients
1 butternut squash, quartered and deseeded
olive oil
1 tsp of cinnamon
1/2 white onion,finely chopped
1 celery stalk, finely chopped
1 cup arborio rice
1 cup dry white wine
1QT chicken stock
2 tbsp mascarpone
2 tbsp butter
1 cup parmesan, grated
salt and pepper
6 sage leaves
1/2 cup amaretti, crushed


To make risotto.... 
preheat oven to 400F. Place pieces of butternut squash on a roasting pan and coat in olive oil, cinnamon, salt and pepper. Bake in oven for 45 minutes or until soft, caramelized, and easily pierced with a fork. Meanwhile begin making your risotto base. Add onion and celery to a pan with olive oil over medium heat and cook until softened. Then add the rice stir to coat in oil, raise heat, then poor in wine continuously stirring until most of the wine is absorbed. Reduce heat back to medium and add chicken stock one ladle full at a time stirring continuously between each addition. Season with salt and pepper.
When butternut squash is ready scope flesh into risotto pan and stir to incorporate. Stir in butter, mascarpone, and parmesan then turn off heat and let rest for a second while you fry your sage.
Heat glug of olive oil in a small fry pan when hot enough drop in sage leaves and fry until nice and crispy.
Serve butternut squash risotto. Garnish with a few crisp sage leaves and crumble over some crushed amaretti for a crunch.