1/3 c oil or butter
1 c arborio rice
2.5 to 3 c stock (I use chicken, but you could totally use vegetable)
1/2 butternut squash, diced (I think it’s about 1.5 cups?)
1 c tomato sauce
2/3 c mozzarella cheese
Dice the onion and saute in the oil until translucent. Add the rice and stir to coat it with the oil. Once the oil’s soaked in, slowly add the stock, stirring frequently. About halfway through adding the stock, add the butternut squash. It should be tender but not falling apart.
Meanwhile, heat the tomato sauce until almost boiling. Turn off the heat and add the cheese, stirring quickly. Once the risotto is done, (It’s up to you if you want it al dente or soft.) turn off the heat and add the tomato sauce and stir until combined.
QUICK METHOD: If you’re in a huge rush, you could put everything but the tomatoes and cheese in a rice cooker. You’ll get more of a pilaf texture than a risotto one, but the flavor’s just as good, and it’s waaaaay less labor intensive.