What ingredients would one need to make butternut squash risotto?

* 1 butternut squash, peeled and diced

* 1 tablespoon olive oil

* 1/2 cup chopped onion

* 2 cloves garlic, minced

* 1/2 cup Arborio rice

* 1/2 cup dry white wine

* 3 cups chicken or vegetable broth, heated

* 1/4 cup grated Parmesan cheese

* Salt and pepper to taste

* Fresh parsley, chopped, for garnish (optional)

Instructions:

1. In a large skillet or Dutch oven over medium heat, heat the olive oil. Add the diced butternut squash and cook, stirring occasionally, until softened and browned, about 10-15 minutes.

2. Add the chopped onion and minced garlic to the skillet and cook until the onion is softened, about 5 minutes.

3. Stir in the Arborio rice and cook for 1-2 minutes, stirring constantly, until the rice is coated in the oil.

4. Pour in the white wine and cook until it has been absorbed by the rice.

5. Add the heated chicken or vegetable broth, one ladle at a time, stirring constantly. Cook the risotto until it is tender and creamy, about 20-25 minutes.

6. Stir in the grated Parmesan cheese and season with salt and pepper to taste.

7. Garnish with chopped fresh parsley, if desired, and serve immediately.

Tips:

- To save time, you can use pre-cut butternut squash.

- If you don't have dry white wine, you can use chicken or vegetable broth instead.

- You can add other vegetables to the risotto, such as chopped carrots, celery, or peas.

- For a richer risotto, you can add a little butter or cream at the end of cooking.