Butternut Squash Risotto

Ingredients

• 1 medium butternut squash roasted at 375 for 1 hour
  
• 4 tablespoons butter
• 1 small onion, minced
• 3 minced garlic cloves
  
• 2 cup Arborio or any white rice
• 2/3 cup dry white wine
• 8 cups hot chicken stock
• 1/2 cup grated Parmesan cheese
• salt and ground black pepper to taste

Directions

1. Roast butternut squash and then scoop out insides and mash.
   
2. Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften and add garlic, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.