Ingredients

• Butternut squash (2) 

• Mushrooms 

• Onions (1) 

• Rice (1 lb.) 

• Vegetable stock 

• Butter 

• White wine (1 – 1 ½ cups) 

• Olive oil (1 cup) 

• Garlic 

• Fresh Ground Black Pepper 

How to Prepare

1. Preheat the oven to 375 degrees.

2. Peel the skin off the squash, remove the seeds and then cut into cubes.

3. Place into a bowl.

4. Drizzle olive oil, salt and pepper and place on a baking sheets with parchment paper.

5. Place in the oven to roast for about an hour to an hour and a half.

6. Remove from the oven and then place in a food processor with about half a cup of stock.

7. Puree.

8. For the risotto, add about 1 cup of olive oil into a pan.

9. Add in garlic, onion and mushrooms.

10. Cook on a low heat.

11. After the vegetables are cooked down, add in the rice. Stir.

12. After a few minutes, add in some wine.

13. Add in hot stock a few ladles at a time.

14. Let it soak.

15. Add in a stick of butter and stir.

16. Wait for the butter to fully melt and then add in cheese and 1/3 of the butternut squash into the rice. Stir.

17. Enjoy!