Butternut Squash/ Carrot-Ginger Risotto

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   In large saucepan cover squash,carrots and ginger with water, salt and pepper, and cook until tender, drain and puree in blender. In large saucepan heat olive oil and cook chopped onion and garlic until softened, add rice and stir 2 minutes, then add wine, cook another minute before gradually adding hot stock, 1/2 c. at a time for about 20 minutes until rice is al dente, then stir in squash mixture, parmesan and butter to taste.

* Per serving · 4 servings · Values may vary.

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