Butternut Squash, Apple and Hazelnut Risotto

Ingredients

• 3 Tbsp. California Olive Ranch extra virgin olive oil
• ¼ yellow onion, diced
• ½ cup Parmesan-Reggiano, grated
• 1½ cups Carnaroli rice
• ¼ cup Mascarpone cheese
• ¾ cups white wine
• 2 cups feta salsa verde
• 7 cups hot water or chicken stock
• 1 cup Granny Smith apples, peeled and diced
• 3 cups butternut squash puree
• ½ cup toasted hazelnuts, lightly chopped
• 1 butternut squash
• ½ cup maple syrup
• 1 Tbsp. smoked paprika
• ½ cup mint leaves
• ½ cup oregano leaves
• ½ cup parsley leaves
• 2 tsp. capers
• 1 anchovy filet
• 2 garlic cloves
• 1 cup California Olive Ranch extra virgin olive oil
• ½ cup crumbled feta