Butternut Squash Risotto

Instructions

1. 1

   Heat the olive oil in a large pan over medium heat.

2. 2

   Add the chopped onion and cook until translucent, about 5 minutes.

3. 3

   Add the minced garlic and cook for another minute.

4. 4

   Stir in the diced butternut squash and cook for about 5 minutes, until it starts to soften.

5. 5

   Add the Arborio rice and cook, stirring constantly, for 2-3 minutes until the rice is lightly toasted.

6. 6

   Pour in the dry white wine and cook, stirring, until the wine is fully absorbed.

7. 7

   Begin adding the vegetable broth one cup at a time, stirring frequently and allowing each cup to be absorbed before adding the next. This process should take about 20 minutes.

8. 8

   Once the rice is creamy and cooked through, stir in the grated Parmesan cheese, butter, salt, pepper, and nutmeg.

9. 9

   Serve the risotto hot, garnished with additional Parmesan cheese if desired.