Butternut Squash Risotto

Ingredients

• 1 medium butternut squash (about 800 g), peeled and cut into small cubes

• 2 tbsp olive oil

• 2 shallots, finely chopped

• 300 g (1½ cups) Arborio rice

• 120 ml (½ cup) dry white wine

• About 1 liter (4 cups) vegetable stock, kept hot

• Salt and black pepper, to taste

• 100 ml (⅓ cup) cream

• 30 g (2 tbsp) butter

• 80 g (¾ cup) Parmesan cheese, finely grated (plus ext…