Lick My Spoon | Butternut Squash Risotto Recipe

Ingredients

• 1 small butternut squash (about 1 1/2 pounds), or 1 package pre-cut
• 32 oz chicken broth (2 boxes)
• 1 small onion, diced (about 1/2 cup)
• 1 carrot, peeled and shredded
• 2 large garlic cloves, minced
• 1 teaspoon grated ginger
• 3 tablespoons unsalted butter
• 2 cups Arborio rice
• 1/4 cup dry white wine
• 1 tablespoon honey
• 1 teaspoon salt
• ½ teaspoon cinnamon
• Pinch of nutmeg
• ½ cup Parmigiano Reggiano, freshly grated
• Olive oil for roasting and finishing