Butternut Squash Risotto With Miso Butter Beans and Greens | Experience Life

Ingredients

• 6 cups vegetable broth
• 4 tbs. salted butter, divided
• 1 medium yellow onion, diced
• 1 lb. butternut squash, peeled, seeded, and chopped
• ½ tsp. sea salt
• ¼ tsp. freshly ground black pepper
• 2 cups arborio rice
• 2 oz. Gruyère cheese, grated
• 4 oz. Parmesan cheese, grated
• Shaved Parmesan, to garnish