Butternut Squash, Lemon and Basil risotto

• 1 tbs of butter, 1 tbs of oil
• 1/2 cup of arborio rice
• +/- 3 cups of warm chicken or vegetable broth
• 1/2 cup of white wine
• 1/2 onion, diced
• 1 clove of garlic, chopped
• 1 1/2 cup of butternut squash, diced
• Some basil, chopped
• 1/4 cup of parmesan cheese
• 1/2 lemon (or less), juiced

In a large sauce pan, sauté the onion in melted butter and oil for at least 2 minutes. Add the squash, sauté for 3 minutes. Add the garlic, sauté for 1 minute. Add the rice, sauté until it is translucent (2 or 3 minutes).

Add the wine and cook until fully evaporated. Add the bouillon, one ladle at a time and stir frequently. Wait until the bouillon is fully evaporated before adding more.

When the rice is al-dente, and the bouillon almost gone, add lemon juice, basil and parmesan.