This is a seasonal, amazingly creamy and comforting dish. Ingredients: 1 1/2 c butternut squash, 4 T butter, 2 c arborio rice, 4 cups chicken or veggie stock, 1 onion diced, 2 garlic cloves & 1/2 cup parmesan cheese.
Steam or roast 1 1/2 cups of cubed butternut squash. Set aside. In a pot sautee 1 small onion diced, 2 cloves of garlic minced and butter together. Add in 2 cups of risotto. Stir for 4 min on medium low. Then add in 1 cup chicken (or veggie) stock stirring slowly until it’s absorbed. You do this over 25 min until you add in all 4 cups of stock. Add in the butternut squash and cook for 5 more min or until the risotto is done. Add in 1/2 cup of parmesan cheese. Salt and pepper to taste 