Creamy Sage Butternut Squash Risotto

My family loves butternut squash soup. Unfortunately, as I've mentioned before, I am not a soup lover for some reason. I think I like my food with a bit more texture, so I decided to come up with a recipe that involved butternut squash, yet still had the carbs and texture I desired.
Butternut squash is a great addition to your diet. It is extremely high in many vitamins, especially vitamin A and C. Vitamin A is essential for healthy vision, among other things, and Vitamin C is a potent antioxidant that is important for many aspects of your health. It is also low in calories, with only ~45 calories for 100 grams.
This recipe is a great addition to those holiday meals, such as the upcoming Easter holiday.

Ingredients:

½ of a yellow onion, chopped

2 tbsp grapeseed oil
1½ cup arborio rice
30 oz canned butternut squash (or roast and blend fresh butternut squash)
¼ red chili flakes
1 tsp salt
3½ cups of chicken stock (with no added salt)
½ cup fresh, chopped sage
¼ cup grated parmesan
pepper to taste

 Steps:
1. Heat oil in a large saucepan over medium-high heat. Add onion and stir until the onion has softened. Stir in the rice, until it is covered in the oil.
2. Pour in the chicken stock and half of the squash. Stir and add the chili flakes, salt and pepper. Bring to a boil and then simmer for 15 minutes, stirring occasionally.
3. Add the remainder of the butternut squash and sage and simmer for 5 more minutes, until the risotto is creamy. Mix in the grated parmesan and serve.

Enjoy!
-A