Butternut Squash Risotto w/ White Beans

This recipe is from a cooking class I was in with Amy Fothergill, "The Family Chef."
It is my husband's single favorite food in the world--competing with the Moroccan dolmas (which will come later).

This is a hearty dish perfect for fall or winter.

Makes 4-6 servings

Ingredients:
Olive oil
2-3 shallots, minced (can substitute 1 onion, chopped)
Pepper
1-2 garlic cloves
1 tsp salt
2 cups cooked white beans (or 1.5-2 cans)--canellini or great northern beans work well
Butternut Squash (about 1/2 of a large) peeled, seeded, chopped
1 cup rice (jasmine, arborio, or for more nutrition, can substitute some of this barley)
1/4 cup dry white wine or sherry
4 cups chicken or vegetable broth, heated
2 Tbsp unsalted butter
Chopped fresh sage

1. Pre-soak beans the night before if using fresh
2. Boil beans in a separate pot (takes about 45 minutes to an hour)
1. Heat oil and butter in a large pot. Sautee the shallots with pepper until soft and golden. Add garlic and salt and sitr for 1 minute.
2. Add squash and cook until squash begins to soften, stirring. Add the rice and stir, then add the wine or sherry. Cook until the wine is absorbed.
3. Add beans
4. Sitr in 1/2 cup broth and stir, keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently. Allow each addition to be absorbed before adding the next and until rice is tender and creamy-looking, but still firm, about 20 minutes.
5. Add butter at the end to add extra creaminess, and a medium bunch of chopped sage for flavor. If you don't have fresh herbs, add 1/2 teaspoon of one or the other in step 1 when you add the shallots.