Roasted Butternut Squash Risotto with Gruyere and Walnuts

Preheat your oven to 350°F and prepare squash for roasting. Drizzle 1 tablespoon of olive oil over the squash and cook for 1 hour. Once cooked, remove the cooked squash from its skin and mash or puree (depending on your preferred texture).

Heat broth over medium heat. Sautée diced onion and minced garlic over medium heat in 1 tablespoon of olive oil for 5 minutes or until translucent. Add arborio rice and remaining 1 tablespoon of olive oil and cook in the pan for 2 minutes.

Add broth 1 cup at a time, stirring often, until all liquids have absorbed. After all the broth has been added, add dry white wine. After this is absorbed, remove from the heat and fold in shredded Gruyère cheese and the roasted squash. Salt and pepper to taste.

Fold in 1 cup walnuts. Serve, garnishing with remaining 1/2 cup chopped walnuts.