Winter Squash Risotto – FRESHFARM

Ingredients

• 2 Tbsp olive oil
• ½ lb fresh pumpkin or butternut squash, peeled and cut into 3/4 -inch dice (1 1/3 cups)
• 2 medium white onions, finely diced
• 7 ¾ cups vegetable stock or canned low-sodium chicken broth
• 1 lemon, juiced
• 1 ½ tsp freshly grated nutmeg
• 1 tsp freshly ground white pepper
• 1 tsp salt
• 5 Tbsp unsalted butter
• 1 ½ cups Arborio rice (about 11 oz)
• 3 Tbsp finely chopped fresh flat-leaf parsley
• ½ cup freshly grated Parmesan cheese, plus more for serving