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1
Peel onion and carrot. Cut both into small cubes.
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2
Wash butternut squash, remove the skin with a knife or vegetable peeler (place squash in microwave for 2-3 minutes to soften the skin, making it easier to peel), scrape out seeds and pulp and cut into 1 inch cubes.
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3
Add olive oil to a large pot and heat on medium for approximately 1-2 minutes. Add in the onions and carrots and cook on medium high heat until onions are translucent.
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4
Add the squash and enough water to cover the squash (approximately 1 to 1 1/2 cups of water).
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5
Cook the vegetables for about 20 minutes on medium high heat until the squash and carrots are soft. Pour mixture into a heat-resistant blender, such as the Kenwood Blend-X Pro, add in the dry seasonings and pulse for 1 minute until the puree is completely blended.
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6
**If you have additional puree use it to create a simple soup, thinning out with some chicken or vegetable stock if needed.
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7
Chop herbs and dice the onions. Set the herbs aside for later.
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8
Heat oil in saucepan and caramelize the onions over medium high heat for 12-15 minutes.
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9
Add the rice, herbs and white wine, stirring often to slightly toast the rice.
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10
Increase temperature and add in almost all of the vegetable stock and butternut squash puree, reserve about 1/2-1 cup of stock if you need to add to the risotto a little later.
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11
Stir the mixture often; once the stock reaches a boil, lower heat and simmer on medium for 25 minutes. Continuing to stir often until the rice reaches a creamy consistency.
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12
When the rice is cooked thoroughly, add the cheese, butter salt and pepper, turn off the heat so the risotto doesn't get mushy.
