Roasted Apple Butternut Squash Risotto

Roast butternut wquash, onion, apple, and garlic cloves in extra virgin olive oil, nutmeg, salt and pepper at 425ºF for 20 minutes., turning once.

Pour chicken broth and wine in a small pot and put on the stove at medium heat, keeping warm while rice is prepared.

Once vegetables are done roasting, add to a big pot. Add butter and rice. Cook until butter has melted, about 1-2 minutes, toasting the rice slightly. Pour in 1/2 cup of wine and cook for 2-3 minutes until reduced and liquid is almost gone.

Add broth/wine mixture to rice one ladleful at a time until liquid is almost gone, stirring fairly continuously on medium heat. This process will take about 15 minutes until all of the broth/wine has been used up.

At this point, the rice should have a moist, creamy consistency.

Stir in parmesan cheese and serve!