Butternut Squash Risotto

Roast 1 butternut squash, in bite size chunks (about 45 minutes at 400)

Meanwhile saute other veggies in olive oil(red pepper and baby spinach make a nice combo). Also start heating a pan of veggie broth and white wine (start with 32 oz broth and 1 cup wine and add more as needed)

In a tall sauce pan, heat olive oil and saute 1 onion, chopped well. Once the onion is soft, add risotto. Stir around for a minute, then slowly start ladling in your hot broth/wine. KEEP STIRRING. You should be stirring constantly and add new broth only as the last ladleful as been absorbed.

When risotto is done, add parmesan (about 1 cup parmesan for every cup of dried risotto), veggies, and squash.

Put in serving dish and top with more parmesan.