PCC Roasted Butternut Squash and Cauliflower Risotto recipe | PCC Community Markets

Ingredients

• 1 head cauliflower, cut into florets
• 2 tablespoons plus 3 teaspoons extra virgin olive oil, plus additional for roasting, divided
• Salt and pepper, to taste
• 1 pound butternut squash – peeled, seeded and diced
• 3 3/4 cups vegetable stock, divided
• 1 cup Arborio rice
• 1/4 cup diced onions
• 5 tablespoons sherry
• 1/2 cup heavy cream
• 1/2 cup shredded Parmesan cheese
• 1/2 cup shredded cheddar cheese