b'Butternut Squash RisottoMARIA HINESServes 4W cup unsalted butter, dividedV yellow onion, minced to the same size as the rice1 teaspoon minced garlicW cup Artesa Carneros Chardonnay2 cups Carnaroli rice8 cups vegetable stockB icup finely grated Parmesan2 tablespoons toasted pine nuts1 cup butternut squash, cut into W-inch dice, then blanched for 30 secondsV teaspoon kosher salt1 teaspoon pepperW of a lemon1 tablespoon parsley, choppedHeat a shallow saut pan on medium-high. Add half of the W cup of unsalted butter to the pan with the yellow onion and garlic. Sweat the onion and garlic until they turn translucent, then add the Chardonnay. Add your rice and begin to toast it gently.Meanwhile, place your vegetable stock in a saucepan over high heat. Start adding stock, 1 6-ounce ladleful at a time, to the risotto while stirring constantly. (By stirring, youre going to release the natural starches.) Reserve 1 ladleful of stock.Keep tasting your risotto until it is at your desired texture. At this point, take the risotto off the heat and add the reserved ladleful of stock, stirring it in. Also add the rest of your butter and the Parmesan, pine nuts and butternut squash. Season with salt and pepper and a squeeze of a quarter of a lemon. Garnish with lots of chopped parsley. Serve quickly and enjoy!CHEF STELLINOS SUGGESTED WINE PAIRING:Belmondo Pinot Grigio81'