Butternut Squash Risotto Recipe

Ingredients For Butternut Squash Risotto Recipe

• 32 ounce 1 container chicken broth
• 2 tablespoon Extra virgin olive oil
• 1 Small Onion, Finely Chopped
• 2 Cloves Garlic, Grated Or Finely Chopped
• 2 cup Arborio Rice
• 1 cup Dry white wine
• 12 ounce 1 box frozen butternut squash puree, thawed
• Nutmeg
• Salt and pepper
• 1 cup Grated parmigiano reggiano cheese
• 2 tablespoon Butter, Cut Into Small Pieces