3) Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid.
4) Defrost the squash in the microwave in a dish to collect any liquids. Stir the squash into the rice the last 3 minutes of cook time. Season with nutmeg and salt and pepper, to taste. In the last minute of cooking time, stir in the butter in small pieces, sage and cheese. Serve.