Creamy Roasted Butternut Squash Risotto

• 1 teaspoon olive oil
• 1 teaspoon unsalted butter
• 1/2 small onion, finely chopped
• 4/3 cup arborio rice
• 3 cups chicken broth, warmed
• 1 cup water, warmed
• 1/2 cup roasted butternut squash puree
• 1/4 cup heavy cream
• 1/4 cup freshly grated parmesan cheese
• 1 pinch salt, to taste
• 1 pinch pepper, to taste

1. In a large skillet heat oil and butter over medium and add onions. Cook until pale yellow about 3 to 5 minutes.
2. Stir in Arborio rice and continue to cook another 5 to 7 minutes stirring often until slightly toasted.
3. Begin adding warm broth-water blend a ladle at a time, dissolving almost completely between additions.
4. While stirring in the third ladle also add the butternut puree and mix until smooth and incorporated.
5. Once broth is all added and rice is just tender stir in half and half, parmesan, salt and pepper. Warm through a few minutes more and serve immediately.

olive oil, unsalted butter, onion, arborio rice, chicken broth, water, puree, heavy cream, freshly grated parmesan cheese, salt, pepper

Taken from food52.com/recipes/3684-creamy-roasted-butternut-squash-risotto (may not work)