Vegan Butternut Squash Risotto

• 3 -4 cups vegetable broth
• 2 tablespoons olive oil
• 2 stalks celery, finely chopped
• 1 cup arborio rice
• 2 tablespoons white wine
• 1 1/2 cups butternut squash, grated
• 1 teaspoon salt

1. Heat the vegetable broth to a simmer. Keep it hot while cooking the risotto in a separate pan.
2. Heat the oil in a large sauce pan over medium heat. Add the celery and cook until tender - about 8 minutes.
3. Add the rice, stir to coat each grain of rice in oil. Add the wine and stir until absorbed.
4. Add the broth a couple of ladles at a time to the risotto. Stir until absorbed. After the 3rd addition add in the butternut squash and the salt.
5. Continue to add the broth a ladle at a time until the rice is soft on the outside and just slightly chewy - taking care to not let it become soupy.

olive oil, stalks celery, arborio rice, white wine, butternut squash, salt

Taken from www.food.com/recipe/vegan-butternut-squash-risotto-474478 (may not work)