Directions

• First, cube squash and toss with olive oil and lots of pepper and salt and then roast at 400° for 30 - 40 minutes
• While the squash is cooking, add chopped shallot and minced garlic to butter in a (deep if you have one) frying pan and cook until the shallots are translucent 
• Add in the full cup of Risotto rice and continue to to stir and coat the risotto
• Add the white wine, then the first 2 cups of broth
• One the wine and broth are absorbed, add the remaining 2 cups
• When the risotto is tender add in the parmesan
• Finally, once the squash is done, add it to the risotto mix, folding it in to cover and blend

Ingredients

• 2 Shallots Chopped
• 3 garlic cloves minced
• 2 Tbsp butter
• 1 cups Risotto
• 1/4 cup of white wine
• 4 cups of broth (veg or chicken)
• 1 Butternut squash
• 1 cup of shredded Parmesan Cheese