What's Cooking: Uncle Giuseppe's Butternut squash risotto

Chef Vinny Olivieri, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make butternut squash risotto.
1 1/2 cup Arborio Rice
1 medium onion diced
1 cup white wine
32 oz vegetable stock
32 oz Uncle Giuseppe’s Butternut Squash Soup
1 cup Pecorino Romano grated
4 oz butter (1 stick)
1 small butternut squash, peeled and diced into 1/4” cubes
1/4 cup extra-virgin olive oil
fresh sage
Salt and pepper
Placed diced squash on to a papered sheet pan. Drizzle with olive oil, salt and pepper. Place in 450 degree oven for 15 minutes, rotating tray after 10 minutes. Remove from heat and set aside.
Preheat a medium sized pot on medium high heat. Add butter and diced onions. Season with salt and pepper. Stirring often, cook onions until slightly translucent.
Add Arborio rice to onions. Gently “toast” rice while constantly stirring.
When rice starts to pick up the slightest color add white wine. Continue stirring. Stir until the smell of alcohol is burned off.
Begin to add vegetable stock about a half cup at a time. Constantly stirring while adding stock. Lower heat to medium and add more stock as liquid is absorbed.
Once all stock is finished, add in butternut squash soup. Continue to stir.
Taste rice for doneness. Should be slightly “toothy.” Once done, remove from heat.
Add grated cheese and 1/2 of the roasted butternut squash. Mix well.
Garnish plate with more butternut squash cubes, Pecorino Romano and julienned sage.