1 small butternut squash
6 cups vegetable stock
3 tablespoons unsalted butter or extra-virgin olive oil
2 cups risotto rice (Gabriele prefers carnaroli)
Kosher salt and freshly ground pepper
Freshly grated Parmesan cheese, for topping
Chopped fresh parsley, for topping
Butternut squash is the perfect addition to risotto in the fall, but you can try other vegetables, too. Gabriele recommends mushrooms or zucchini.