Winter Squash Wheat Berry Risotto

Ingredients

• 1/2 small butternut squash, peeled, seeded, and cut into 1/2-inch chunks
• extra virgin olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1 large shallot, chopped
• 1 large garlic clove, minced
• 1/2 cup Arborio rice
• 1/2 cup cooked wheat berries (see package directions)
• 1/2 cup dry white wine
• 16 ounces low-sodium chicken or vegetable stock
• 1/4 cup pumpkin puree
• 2 to 3 oz goat cheese
• 2 Tbsp toasted pepitas (pumpkin seeds)