Vegetarian Butternut and Cranberry Risotto

Method

1. In a large pot, heat the vegetable broth and keep it warm over low heat.
2. In a separate pan, heat the olive oil, then sauté the onion until translucent.
3. Add the Arborio rice and stir to coat with the oil, cooking for 1-2 minutes.
4. Pour in the white wine and stir until it is absorbed.
5. Add the warm broth, one ladle at a time, stirring constantly until each addition is absorbed.
6. When the rice is al dente, stir in the cooked butternut squash and dried cranberries.
7. Season with salt and pepper, and let it rest for a few minutes before serving.