b'SERVES 4 TO 6 56 cups chicken stock 4 tablespoons olive oil1 pound sweet Italian sausage,casings removed Pour the chicken stock into a medium saucepan and bring it to a boil. 6 large garlic cloves, thickly slicedReduce the heat and keep it at a simmer. cupfinelychoppedonion1 cups fresh butternut squash, In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. peeled, seeded, and cut in Brown the sausage in the olive oil, breaking the meat up with a wooden spoon -inch dice as it cooks, 4 to 5 minutes. 2 cups Arborio ricecup white wine (optional) Add the garlic and onion, and cook for 3 minutes. Add the diced butternut 2 tablespoons chopped fresh sage squash and cook over medium heat for 3 minutes. Stir in the rice and cook or 2 teaspoons dried, divided another minute, until the rice is well coated and slightly opaque. Pour in the 1 cup green peaswine, if using, and cook for 2 more minutes, stirring well to dislodge anycup creamflavorful brown bits that may stick to the bottom of the pot.cup freshly grated Parmesancheese, plus 4 more tablespoons To make the risotto, add about 1 cup of the simmering chicken stock and half (optional) for sprinkling on of the sage to the rice-and-sausage mixture. Stir the rice continually until the each servingstock is absorbed. Add anothercup of stock and stir again until the liquid is Salt, to taste absorbed. Add the peas. Continue stirring and adding liquid until the rice is Freshly ground black pepper, just tender, about 25 to 30 minutes. Five minutes before it is finished, stir in to taste the cream, Parmesan cheese and remaining sage. Keep stirring until all the ingredients are well mixed. Check the seasoning and add salt and pepper to taste. Serve hot with extra grated Parmesan cheese on top, if desired.'