1/2cupGrated Parmigiano-Reggiano or Grana Padano cheese
4 cupsdiced butternut squash or pumpkin(diced into small, uniform cubes)
4 cupsvegetable stock
2large shallots or 1 medium onion(minced)
salt and pepper to taste
Bring your vegetable stock to a simmer. Heat up a frying pan, add 1 tbsp of oil and let it warm up. Then add shallots or onions and saute until they become soft, about 5 minutes.
Add butternut squash and mix. Saute for a few minutes.
Add a few ladles of vegetable stock and simmer on a medium heat. Keep simmering and adding vegetable stock until the squash/pumpkin is soft.
In a separate frying pan, heat two tbsp of oil. Once the oil is warm add rice and mix until coated in olive oil. Stir frequently and cook the rice (approx. 2-3 minutes) until it becomes translucent. Be careful not to brown the rice!
Once rice is translucent, add wine and mix until wine evaporates.
Add rice to vegetable mixture then add vegetable broth one ladle full at a time and keep stirring on a medium flame. Keep repeating until the rice is al dente, which means firm but chewy, not mushy.
Once rice is cooked, turn off the flame. Add Parmesan cheese and ricotta cheese. Mix thoroughly. Adjust salt and add pepper to taste.
Top with a sprinkle of Parmesan cheese.
Risotto can be soupy or have a dryer consistency. It's all a matter of personal preference. If you prefer the consistency of thick soup, add more vegetable stock and ricotta cheese at the end. Butter can be substituted for ricotta cheese.