Peel the butternut squash. Cut in half, and scoop out the seeds. Chop into 2cm dice and set aside.
Peel and finely dice the onion. Peel and crush the garlic cloves. Pick the leaves off the sage and thyme sprigs.
Using a vegetable peeler, shave the Parmesan.
Boil a kettle full of water.
In a wide saucepan, heat the olive oil and sweat off the onions until they become translucent. Add the garlic, thyme and the butternut squash, and fry until the squash begins to brown a little.
Add the arborio rice, and stir to coat each grain with oil. Stir in the white wine, and cook out until the pan is nearly dry.
Add the boiled water by the ladle-full, making sure that it is nearly absorbed before adding the next ladle of water. Keep adding water until the rice is cooked through yet still firm.
In a separate pan, melt the butter and fry the sage leaves until crisp.
Laddle out the risotto.
Drizzle with the browned butter and sage leaves. Crush the amaretti biscuits and sprinkle over the rice, then top with the Parmesan shavings.
«There are several different types of risotto rice, but you can also use pearled barley or spelt wheat instead for different flavours and texture.»