I usually make the Butternut Squash Risotto recipe from Gourmet October 95, but was in the mood for sage so I worked with this one. Made a few changes, which I borrowed from the other recipe / have become my standard risotto tweaks: cooked the garlic at the end of the onion, added about 1/2 cup chardonnay before starting to add broth. I added a dash of nutmeg per other reviewers, probably doubled the sage, and skipped the greens. For the squash, I brushed 2 halves with olive oil and roasted them cut side down in about 1/4 inch of water for 30 minutes. Then I course chopped the bulbs, cubed the straight parts, and added both to the risotto about 2/3 of the way through. It needed salt at the end, even with Reggiano. It was pretty good; I anticipate the flavors will blend better and the leftovers will be delicious.