Butternut Squash Risotto

Ingredients

• 1 Tbsp olive oil
• 1 medium onion, finely diced
• 4 garlic cloves, finely chopped
• 1 1/2 cups short grain brown rice (arborio or basmati)
• 2 tsp butter
• 1/4 cup white wine
• 4-6 cups vegetable broth, heated in a pot or microwave

• Generous handful of grated Parmesan cheese

• 1 cup frozen butternut squash cubes
• 1/2 cup butternut squash puree
• 1/2 tsp ground nutmeg

Instructions

Butternut squash puree

1. Warm a cup of frozen butternut squash cubes in the microwave.
2. Let cool. Blend squash and nutmeg (food processor or blender).
3. Add vegetable broth as needed to make puree consistency

Risotto

1.