INGREDIENTS

1. 1 Cup Arborio Rice
2. 2 Tablespoons Butter
3. 1 Tablespoon Olive Oil
4. 1 Large Butternut Squash Cubed
5. 2 Tablespoons Cream Cheese
6. 1 Yellow Onion Chopped
7. 1 Cup Grated or Thinly Sliced Parmesan Cheese
8. 1/3 Cup Dry White Wine
9. 1 Box Vegetable Broth or Stock
10. 1 Teaspoon Cumin
11. A Pinch of Saffron Threads
12. 1 teaspoon crushed garlic
13. Salt and pepper to taste

HOW TO PREPARE:

• Pre-heat the oven to 420 degreeg F.
• Coat the squash with oilve oil, salt and pepper, roast for 30 mins.
• Heat a heavy bottom pan, add butter and oil.
• Add the onion and cook till transclucent.
• Add the garlic and stir for a minute.
• Now add the rice and let it coat nicely, cook for a couple minutes.
• Add wine and stir until the wine evaporates.
• Now add a ladle of the broth. Cook until the rice absorbs it all. Repeat this process, one ladle at a time until the rice is almost cooked.
• Now add the saffron, cumin, butternut squash, cream cheese, salt, pepper, and half of the parmesan cheese.
• Stir and add more broth until the rice is fully cooked and teh risotto has a creamy texture.
• Top with the rest of the parmesan cheese (and optionally parsley). Serve hot!