Butternut Squash Risotto Recipe

• 2 lb Butternut squash
• 2 Tbsp. Each butter and extra virgin olive oil
• 1 1/2 c. Onion, diced
• 1 Tbsp. Garlic, chopped
• 2 1/2 c. Arborio rice
• 3/4 c. Dry white wine
• 7 c. Rich chicken or possibly vegetable stock
• 1 1/2 c. Freshly grated Parmesan or possibly Asiago cheese
• 1 tsp Grated lemon zest
• 1/4 tsp Freshly grated nutmeg Salt and freshly grnd pepper Minced chives Shaved Parmesan and basil oil

Directions