Butternut Squash Risotto

Ingredients

• 2 tablespoons butter
• 1 cup green onion
• 4 garlic cloves, crushed
• 3 cups arborio rice
• 2 quarts vegetable broth
• 1 cup white wine
• 1 butternut squash, diced (approx 4 cups)

Directions

1. 1

   Heat broth until almost boiling, then reduce to a simmer.

2. 2

   In a large skillet, heat butter. Add onions and cook 1-2 minutes, until soft. Add rice, and stir until well coated. Pour in wine and stir until it is absorbed by the rice.

3. 3

   Add squash and 1 ladle of broth. Continue to feed broth to the mixture until the squash is softened and the rice is al dente.

4. 4

   Add salt and pepper to taste.