Butternut Squash Risotto

INGREDIENTS (Serves 2)

½ lb. Arborio rice
½ butternut squash, peeled and cut in ½” dice
½ onion, finely chopped
¼ lb. mushrooms, quartered
1 pint of chicken or vegetable stock
2 Tbsp butter
2 Tbsp freshly grated Parmesan cheese
Olive oil

METHOD

In a saucepan, sweat the onion in 3 tbsp of olive oil. 
Add the mushrooms
Add the rice next and stir for 1 minute to coat with oil and slightly toast. 
Add a ladleful of boiling stock to the pan 
Turn the heat on medium-high. 
Add the cubes of butternut squash
Stir until nearly dry. 
Repeat until all the stock has gone.
The process will take around 14-16 minutes. 
The rice needs to be al dente but not hard.
Add 1 tbsp of butter 
Take off the heat once the butter has melted.
Stir in the Parmesan.
Add a pinch of freshly ground black pepper.