Ingredients: 

• 2 Tablespoons butter

• 1 onion chopped finely chopped

• 3 garlic cloves pressed

• 1 ½ cups arborio rice

• ½ cup white wine

• 4 cups chicken stock

• ½ cup grated parmesan cheese

• salt and pepper to taste

• 1/2 a lemon squeezed

• olive oil

• 1 whole roasted butternut squash cubed

Directions: 

• Heat a 425 degree oven and line a sheet pan with parchment paper

• Peel and cube your butternut squash and evenly spread out on your sheet

• Drizzle olive oil on top and sprinkle some salt on top

• Cook in the over for about 45 min or until throughly roasted, flipping half way through so that it does not burn

• Next sauté your butter in a pan

• Once the butter is melted, add the onion, and cook until soft

• Add in your garlic, and cook until fragrant, about 30 seconds.

• Add your dry rice, and stir well. Letting it toast lightly, about 2-4 minutes.

• Add the white wine, and cook until it has evaporated, about 1-2 minutes.

• Add 1 ladle full of the stock and stir in until it all absorbs.

• Repeat this until you have used almost all of the stock- it should take about 20 minutes.

• When you add the last ladle of broth only let the broth absorb halfway and then add your cheese.

• Let it absorb until it is creamy and thick, but not soupy.

• Next squeeze half a lemon and add salt and pepper to taste

• Serve, adding extra parmesan if desired.