Roasted Butternut Squash Risotto Recipe

Ingredients For Roasted Butternut Squash Risotto Recipe

• 3 tablespoon Olive Oil, Divided
• 1 Small yellow onion, chopped
• 2 Cloves garlic, pressed or minced
• 4 cup Vegetable Broth, Divided
• 1 cup Water
• 1.5 cup Brown arborio/short grain brown rice
• 1 Small butternut squash, peeled and sliced into 0. 5 cubes
• 1 cup Freshly Grated Parmesan Cheese
• 0.5 cup Dry white wine, optional
• 3 tablespoon Unsalted butter, diced
• 1 teaspoon Salt, more to taste
• As required Freshly ground black pepper
• pinch Red pepper flakes, to taste
• 1 tablespoon Extra virgin olive oil