Creamy Roasted Butternut Squash Risotto

Instructions

1. 1

   Preheat oven to 450°F. Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread the seasoned squash on a greased baking sheet and roast for 20-25 minutes, stirring once, until tender.

2. 2

   In a large saucepan, heat the vegetable broth and water over medium heat, keeping it warm. In a large skillet, sauté the onion and garlic in the remaining 2 tablespoons of olive oil until tender. Add the Arborio rice and cook, stirring constantly, for 2-3 minutes.

3. 3

   Reduce the heat and stir in the lager. Cook, stirring constantly, until the liquid is absorbed. Then, add the warm broth mixture, 1/2 cup at a time, allowing the liquid to be absorbed between additions. Continue cooking and stirring until the risotto is creamy and the rice is almost tender, about 20 minutes.

4. 4

   Stir in the roasted butternut squash, butter, ground ancho chile pepper, nutmeg, and Parmesan cheese. Cook and stir until heated through. Remove from heat and serve immediately.