Butternut Squash Risotto

Ingredients:

• 2 yellow onions

• 2 cups rice

• 4 cups vegetable stock

• 1 butternut squash

• 1 TBS sage

• 1/2 cup parmesan

• Olive oil

• Salt & Pepper to taste

Garlic Butter Ingredients

• 1/2 lb. butter

• 3 clove garlic

• Dash of garlic salt

• Dash of Italian seasoning

• Dash of pepper

• Dash of paprika

Directions:

1. Oven to 425

2. Cut butternut squash (medium/large dice)

3. Toss squash in (olive oil, sage, salt & pepper)

4. Roast squash for 25-30 min tossing half way through

5. Simmer stock in a large pot

6. Dice onion

7. Sauce onion in a large pot

8. Once onion is browned add rice and toast

9. Add stock 1 cup at a time

10. Stirring constantly until all liquid is absorbed

11. Continue steps 9 & 10 until all stock is gone

12. Be sure the rice is cooked through before adding squash

13. Stir in squash, garlic butter and parmesan