Butternut Squash Risotto

1 butternut squash, peeled and cubed
1 1/2 cups of dry white wine (1/2 cup for squash, 1 cup for rice)
5 cups veggie broth
2 tbs coconut oil (separated in 2 separate tbs)
4 cloves of garlic, diced
1 shallot, diced
1/2 cup yellow onion, diced
2 cups arborio rice (risotto rice)
S+P
shredded asiago or parmesan cheese

1. Heat 1 tbs of coconut oil in a large pan and saute the butternut squash with 1/2 cup of white wine until VERY tender and set aside when done.
2. While the squash is cooking grab a small pot warm up the veggie broth on low and keep it warm. In a large pot heat 1 tbs of coconut oil to low/med heat then saute the garlic, onion and shallot for 5-7 minutes. 3. Next add the rice into the garlic onion mixture an cook for a few minutes, stirring constantly. Pour the rest of the wine into the rice and cook until it is absorbed, stirring constantly. Once the wine has been absorbed add in 1/2 cup of veggie broth at a time letting it completely absorb each time before adding the next and keep on stirring. (It's pretty time consuming but important in order to cook the rice thoroughly.)
4. While you are adding in the broth you will need to puree the butternut squash. Place the squash in a blender of food processor and blend until smooth.Season with S+P+garlic poswer and a dash of nutmeg.
5. Once you add in the last bit of broth add in the butternut squash puree and stir until the rice is coated. Serve with cheese on top!