Butternut Squash Risotto

Ingredients:
2 pounds Butternut Squash, peeled and diced
1-2 tbsp Olive Oil
Salt + Pepper
6 tbsp Butter
3 Shallots, minced
1 1/2 cups Arborio Rice
1/2 cup Dry White Wine
6 cups Chicken Stock
1 cup Parmesan, grated

Instructions:
Preheat oven to 400 degrees. Add butternut squash, olive oil, salt and pepper to a baking sheet and toss to combine. Bake for 25-30 minutes.

Heat the chicken stock in a medium pot. Melt butter on medium heat in a separate large Dutch oven, or pot. Add shallots and cook until translucent. Add the rice and stir to coat the rice. Add the wine. When mostly cooked off, start adding the chicken stock, two ladles at a time. Keep adding each time rice almost fully absorbs the stock. When rice is cooked through, add in the Parmesan. Also add the butternut squash. Serve and enjoy!