Butternut Squash and Gorgonzola Risotto with Crispy Chickpeas – Bare Bones

Ingredients

• 1 tablespoon extra-virgin olive oil
• 14.5 ounce can low-sodium chickpeas, liquid reserved
• 2½ cups cubed butternut squash
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons butter
• 1½ cups arborio rice
• 2 cloves garlic, grated
• 4 cups Rosemary & Lemon Chicken Bone Broth
• 1 cup dry white wine like Pinot Grigio or Sauvignon Blanc
• Reserved chickpea liquid
• ½ teaspoon cream of tartar
• ½ cup nonfat Greek yogurt
• ½ cup toasted walnuts, chopped
• 4 ounces gorgonzola cheese
• Fresh rosemary, finely chopped