4 c butternut squash, cubed

2 Tbsp olive oil

4 c broth

½ med onion, chopped

1 c Arborio rice

½ c wine

½ c parmesan cheese, grated

Heat 1 Tb oil, sauté squash 5 minutes. Add 1 cup broth, bring to a boil. Simmer until tender, puree, set aside. Warm remaining broth. Heat 1 Tb oil, add onion and sauté 3 minutes. Add rice sauté until oil is gone. Add wine, simmer 5 minutes or until absorbed. Add broth 1 cup at a time. Cook stirring until all liquid is absorbed. Continue adding broth until absorbed and rice is tender. Add cheese right before serving.