Mascarpone Butternut Squash Risotto
Ingredients
- 1 cup walnuts
- 1 large (1 1/2 to 2 pounds) butternut squash
- 1/4 cup extra-virgin olive oil, divided
- 2 teaspoon kosher salt, divided
- 1 teaspoon freshly cracked black pepper
- 6 cup vegetable broth
- 1/2 cup yellow onion, diced
- 1 1/2 cup arborio rice
- 1/2 cup white wine
- 1 cup BelGioioso Parmesan, plus more for garnish
- 4 to 6 ounce BelGioioso Mascarpone
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