Butternut Squash Risotto

Ingredients

• 1 ½ cups arborio rice

• Minced garlic

• Chopped Onion

• Olive Oil

• Salt & Pepper

• 4 cups broth

• 1 cup roasted squash

• Parmesan

Directions

1. In a pot on medium low heat, add a few tablespoons of olive oil and one tablespoon of butter.

2. Saute some minced garlic for about a minute.

3. Add a chopped onion, the rice and salt and pepper to taste and cook in the oil and butter for 6-8 minutes, stirring regularly so that the rice doesn't burn.

4. Add broth, a ladle at a time, until the liquid is fully absorbed by the rice.

5. Stir in squash and cheese.