Butternut Squash Risotto Serving Size - 8 Prepared By - DnD Recipe Rating * * * * *
			8 cups unsalted vegetable stock 3 cups diced butternut squash (about 1.5lb squash) 1 tablespoon unsalted butter 1/2 teaspoon kosher salt 2 tablespoons olive oil 1 cup diced yellow onion 2 tablespoons minced garlic 2 cups arborio rice 1/2 cup dry white wine 1 cup Parmesan cheese black pepper, for seasoning
			In a large pot, add the vegetable stock and heat over medium-low heat until warmed. In a Dutch oven or a large sauté pan with high sides, melt butter over medium heat. Add butternut squash and salt, stir and saute until lightly browned and softened, 6 minutes. Add 2 tablespoons olive oil, once hot add the onions and garlic, and cook until soft and translucent, about 3 minutes. Add arborio rice and stir until the grains are coated with oil, cook for 2 minutes. Add the wine to the pan, stirring until the wine has evaporated. Add warm stock, 1/2 cup at a time, stirring frequently. Add more stock once the liquid has been almost entirely absorbed by the rice. Repeat adding the stock in 1/2 cup additions as the liquid is absorbed, frequently stirring, until rice is tender yet slightly chewy, about 25 to 35 minutes. The desired result is a nice pudding or oatmeal consistency that is loose and not a big clump of rice. Turn off the heat and add Parmesan cheese. Taste and season with salt and pepper as needed. Garnish with parmesan cheese