ck rOASTED BUTTERNUT SQUASH RISOTTO - CARONDELET KITCHEN

Ingredients

• 1 pound butternut squash, peeled, deseeded, and diced
• 1½ teaspoon red pepper flakes
• 3 tablespoons olive oil
• 1 large yellow onion
• 1 tablespoon olive oil
• ¾ cup Arborio (risotto) rice
• ½ cup of white wine
• 1 12 ounce can of Swanson’s Chicken broth
• ½ cup parmesan cheese