Butternut Squash Risotto

Set a steamer basket in the bottom of a large saucepan. Add water to just below the steamer; bring to a boil. Add squash; cover and steam until the squash is very tender when pierced with a fork, 12 to 15 minutes.

Combine broth and 2 cups water in a medium saucepan and bring to a low simmer.

Heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion, garlic and salt; cook, stirring often, until the onion is starting to brown, about 4 minutes. Add rice, thyme, sage, pepper and nutmeg; cook, stirring, until the rice is coated in oil, the herbs are fragrant and the rice is opaque in spots, 1 to 2 minutes. Add wine to the pan and stir until it is mostly evaporated.

Add about half of the broth mixture to the rice mixture and stir to combine. Simmer, stirring often, until the rice has absorbed enough of the liquid that the liquid is below the rice line. Add the remaining broth mixture, a ladle at a time, while stirring and adjusting the heat as necessary so the risotto doesn't stick, until the rice is tender and creamy, about 25 minutes total. Add the squash and cook for about 1 minute more, stirring constantly. Remove from the heat and stir in Parmesan. Serve hot.