Butternut Squash Risotto
| Yield: | 1 Servings |
| Categories: |
| 2 | lb | Butternut squash |
| 2 | tb | Each butter and olive oil |
| 1 1/2 | c | Onion; diced |
| 1 | tb | Garlic; minced |
| 2 1/2 | c | Arborio rice |
| 3/4 | c | Dry white wine |
| 7 | c | Rich chicken or vegetable stock |
| 1 1/2 | c | Freshly grated Parmesan or Asiago cheese |
| 1 | ts | Grated lemon zest |
| 1/4 | ts | Freshly grated nutmeg |
| Salt and freshly ground pepper | ||
| Garnish | ||
| Chopped chives | ||
| Shaved Parmesan and basil oil |
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