2 cups butternut squash diced into ½-inch to ¾-inch chunks
3 tbsp. olive oil
1 medium onion diced (about ½ cup)
2 cloves garlic minced
1 ½ cups arborio rice
½ cup dry white wine optional, but adds wonderful flavor
4 cups Aneto Vegetable Broth
1 cup freshly grated parmesan cheese divided
Salt & pepper to taste
Garnishes: baby arugula, pomegranate arils, parmesan cheese (optional)