Butternut Squash Risotto

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1 quart chicken stock

1 cup water

2 tablespoons extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, grated or chopped

2 cups Arborio rice

1 cup dry white wine

1 (10-ounce) box cooked frozen butternut squash

Nutmeg, grated, to taste

Salt and pepper

2 tablespoons butter

7 or 8 leaves fresh sage, slivered

1 cup grated Parmigiano-Reggiano