Sautee some onions and garlic and set them aside, then brown a couple of cut-up chicken breasts in the same pan and set them aside. Then throw your rice in, yes, the same pan (you may need to add a little more oil or butter) and sautee it for a couple minutes until it's translucent. Add a splash of hot broth. Stir. Add more broth. Stir. Add more broth. Stir. Repeat, repeat, repeat.
Eventually, all the broth is absorbed, and your rice is nice and fat but still al dente. Mix in all your fixin's, along with a little more fresh sage, and voilà, butternut squash risotto!
If I had thought to toast the pine nuts first, this would have been a one-pan meal. I roasted the squash on aluminum foil on a baking sheet, so that pan stayed clean. Old, pre-dishwasher habits die hard.