Roasted Apple Butternut Squash Risotto

• 1/2 whole Butternut Squash, Peeled And Cut Into 1/2'' Cubes
• 1/2 whole Red Onion, Cut In Wedges
• 1 whole Apple, Peeled And Cut Into 1" Cubes
• 3 cloves Garlic
• 1 Tablespoon Extra Virgin Olive Oil
• 2 teaspoons Nutmeg
• 2 teaspoons Salt
• 2 teaspoons Pepper
• 2 cups Chicken Broth
• 1- 1/2 cup White Wine
• 3 Tablespoons Butter
• 1 cup Arborio Rice
• 1/2 cups Parmesan Cheese

1. Roast butternut wquash, onion, apple, and garlic cloves in extra virgin olive oil, nutmeg, salt and pepper at 425 degrees F for 20 minutes., turning once.
2. Pour chicken broth and wine in a small pot and put on the stove at medium heat, keeping warm while rice is prepared.
3. Once vegetables are done roasting, add to a big pot.
4. Add butter and rice.
5. Cook until butter has melted, about 1-2 minutes, toasting the rice slightly.
6. Pour in 1/2 cup of wine and cook for 2-3 minutes until reduced and liquid is almost gone.
7. Add broth/wine mixture to rice one ladleful at a time until liquid is almost gone, stirring fairly continuously on medium heat.
8. This process will take about 15 minutes until all of the broth/wine has been used up.
9. At this point, the rice should have a moist, creamy consistency.
10. Stir in parmesan cheese and serve!

butternut, red onion, apple, garlic, olive oil, nutmeg, salt, pepper, chicken broth, white wine, butter, rice, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/roasted-apple-butternut-squash-risotto/ (may not work)