Recipe: <!-- -->Butternut Squash Risotto<!-- -->

Ingredients

• 1 small butternut squash (1 to 1 1/2 pounds), peeled, seeded and cubed
• 5 cups low-sodium vegetable broth
• 4 tablespoons unsalted butter, divided
• 1/2 yellow onion, finely chopped
• 1 shallot, finely chopped
• 1 1/2 cups Arborio rice
• 1/2 cup white wine
• 3/4 cup grated Parmigiano Reggiano cheese
• 1/2 teaspoon fine sea salt
• Ground black pepper, to taste