Butternut Squash Risotto
Serves 4
1-1/2 cups Arborio rice
2 cups butternut squash, cooked & cubed
1/2 cup green peas, frozen
1 cup white wine
2 cups chicken stock, low salt
1/4 cup olive oil
1/2 cup Asiago Cheese, grated
1 tbsp garlic, minced
1/2 cup onion, chopped
2 tbsp butter

In a large sauce pan, heat the olive oil and sauté the onions, garlic, and butternut squash until translucent.

Add the rice and stir until the rice kernels are well coated, then add the wine and stir until all absorbed. Add the chicken stock a 1/2 cup at a time, until the rice is cooked and has a creamy texture (about 15 minutes).

Add the peas, butter, and cheese to the risotto. Mix gently, season to taste with salt and pepper. Serve at once, with olive bread.