Butternut Squash Risotto

INGREDIENTS

1 cup

Rice (Arbio or thick grain Italian risotto rice)

2 tbsp

Mint (fresh leaves, chopped)

1/3 cup

Parmesan Cheese (grated)

2 cloves

(garlic, minced)

1/2 tsp

Cumin Powder (optional)

1/4 tsp

Chili Flakes

1/2

lbs Butternut Squash (half medium squash, cubed. also use frozen, pre-diced)

3 cups

Vegetable Stock

Shallot Onions (or 1/2 white onion, small diced)

3 tbsp

Unsalted Butter