Butternut Squash Risotto

1: Sauté 1 diced onion in oil in a Dutch oven until soft.

2: Add garlic and cook for a few more minutes.

3: Add 3 cups of vegetable broth and 1 cup of water.

4: Stir in 1.5 cups of Arborio rice and bring to a boil.

5: Cover with a lid and place into the oven at 375°F.

6: Peel and chop a small butternut squash, then toss with oil, salt, and pepper.

7: Place the butternut squash into the oven.

8: Bake both for 60 minutes.

9: Remove from the oven and stir in 1 more cup of broth, cooked butternut squash, and shredded pecorino.

10: Top with sea salt, pepper, and red chili flakes.