Heat chicken stock in a separate pot on medium heat. In a heavy bottom pot set on medium high heat, saute onion and salt and pepper in olive oil, stirring frequently until translucent, about 5-6 minutes. Add rice, squash, and garlic to the onion and mixture keep stirring until the rice starts to toast around 2 minutes. Add the wine and sage and cook until reduced down. Add the chicken broth 1/2 cup at a time waiting until each addition has been absorbed before adding the next. Keep adding stock until the risotto is al dente (has a little bite to it) about 25 minutes. Stir in the parmesan cheese and butter to incorporate. Finish by topping risotto with grilled shrimp and garnish of parmesan cheese and sage.
Serve and Enjoy