Roasted Butternut Squash Risotto
Ingredients
- 1 1/2 pounds butternut squash, peeled & cut into 1/2-inch cubes (1 medium squash)
- 6 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 8 cups vegetable stock
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/4 cup dry white wine
- 1/4 cup freshly grated Parmesan, optional
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