INGREDIENTS
2 cups
butternut squash (cubed)
1 tsp
olive oil
salt and pepper
2 cloves
garlic (minced)
1
shallot (minced)
1 tbsp
olive oil
1
lemon (zested)
1 1/2 cups
Arborio rice
1/2 cup
white wine
4 cups
vegetable stock (*or chicken if not vegetarian)
1 tsp
fresh lemon juice
2 tbsp
butter (cut into pieces)
1/2 cup
Parmesan cheese (grated)