Butternut Squash and Leek Risotto | Alstede Farms

Ingredients

• 8 Cups of Vegetable Stock
• 1 Butternut Squash
• 2 TBS Unsalted Butter
• Extra Virgin Olive Oil
• 1/2 TSP Dried Chili Flakes
• Dash of Kosher Salt
• Dash of Pepper
• 2 Cups of Arborio Rice
• 1 Pound of Leeks
• 2 Garlic Cloves – Chopped or Minced
• 1 Cup of Dry White Wine
• 1 Cup of Freshly Grated Parmesan Cheese
• 1 TBS Chopped Sage
• 1/2 TSP Nutmeg