Adapted from Food Manna
In a large pot (such as a Dutch Oven) saute butter, onions, garlic for 3-4 minutes.
Add rice and stir until you can start to smell toasted rice (about 1-2 minutes).
Add the white wine to deglaze the pan then cook for a few minutes until liquid is almost evaporated.
Add half cup at a time of chicken broth, stir continuously after and add next ladle once liquid is almost completely absorbed.
Once all chicken broth is added and the risotto is to your desired consistency, add sage, salt, pepper, roasted butternut squash, peas, and parmesan cheese.
Serve topped with a poached egg.