Vegan Butternut Squash Risotto - cooking recipe

Ingredients

3 -4 cups vegetable broth
2 tablespoons olive oil
2 stalks celery, finely chopped
1 cup arborio rice
2 tablespoons white wine
1 1/2 cups butternut squash, grated
1 teaspoon salt

Preparation

Heat the vegetable broth to a simmer. Keep it hot while cooking the risotto in a separate pan.
Heat the oil in a large sauce pan over medium heat. Add the celery and cook until tender - about 8 minutes.
Add the rice, stir to coat each grain of rice in oil. Add the wine and stir until absorbed.
Add the broth a couple of ladles at a time to the risotto. Stir until absorbed. After the 3rd addition add in the butternut squash and the salt.
Continue to add the broth a ladle at a time until the rice is soft on the outside and just slightly chewy - taking care to not let it become soupy.