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Butternut Risotto

Gi 365
  • 60 minutes
  • Serves 4 to 6

INGREDIENTS

2 tbsp

olive oil

2 tbsp

butter

1 tbsp

sea salt

2

large onions, diced

2

butternut squash (4lbs), peeled, seeded, and cubed

1/2 cup

white wine (optional see notes)

1 tbsp

rosemary, chopped

2 cups

water

1/2 cup

heavy cream (optional see notes)

Freshly grated parmesan for serving