Butternut Squash Mushroom Risotto - Currey and Jorgensen Dentistry

Ingredients

• 1 small butternut squash (about 500 grams), peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 250 grams mushrooms, sliced
• 1 1/2 cups (300 grams) Arborio rice
• 1/2 cup (125 ml) dry white wine
• 1 litre vegetable stock, kept warm
• 1/2 cup (50 grams) grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish