Squash and Sage Risotto

From: The Everything Vegan Cookbook
Serves 4
Ingredients:
3 cloves garlic, minced
1/2 yellow onion, diced
2 tbsp olive oil
1 1 /2 cups Arborio rice, uncooked
5 cups vegetable broth
2 whole cloves
1 1/2 cups roasted pureed pumkin, acorn, or butternut squash
1 1/2 tsp sage
1/3 tsp salt
1/4 tsp pepper

In a large skillet, saute the garlic and onions in olive oil for 3 minutes over medium-high heat. Add uncooked rice and cook for 2 minutes, stirring frequently to lightly toast the rice. Add 3/4 cup vegetable broth and cloves and stir well. When most of the liquid has been absorbed, add another 1/2 cup broth, stirring frequently. Continue adding vegetable broth 1/2 cup at a time until rice is just tender and sauce is creamy, about 20-25 minutes. Reduce heat to medium low and stir in pureed squash and 1/4 cup vegetable broth. Continue to stir well and allow to cook for 4-5 more minutes. Stir in sage and season with salt and pepper. Allow to cool, stirring occasionally, for at least 5 minutes. Risotto will thicken slightly as it cools. Remove cloves before serving.

This doesn't have too much flavor. If this is served with vegan chicken or something on top, maybe simply with grilled or sauted vegetables, it would be a lot better.