Cook risotto with the vegetable stock on medium heat for about 5 minutes.
Add purée, diced squash, butter, and cheese. Mix well.
Continue to stir until desired rich consistency. Add more vegetable stock if too thick, and continue to cook and stir.
Season to taste with salt and pepper. Top with more cheese.
“I love the simplicity of this dish. The butternut squash is one of my favorite seasonal risottos because of the rich color and creaminess from the purée. It’s perfect paired with seared scallops.” - Nehemias Hernandez