Start with preparing the stock for risotto. In a saucepan heat Vegetable Stock, Butternut Squash Puree, nutmeg and salt. Once it is hot but not boiling, remove from the flame and keep aside covered.
In a heavy bottom pan, melt butter and oil. When the butter is hot enough, add minced garlic and chopped onion.
Cook onion and garlic until the onion has softened and raw smell of garlic has disappeared.
Add in the risotto rice. Stir rice until it is coated evenly with butter. Toast rice for about 2 minutes stirring continuously until you get nice toasted rice smell.
Add wine, stir the rice and simmer. Let the wine completely reduce and the rice looks almost dry.
Stir in warm stock 1 ladle/ 1/2 cup at a time. Cook on low heat. Keep string in between.
After adding stock let the rice cook on low and keep adding stock after all the liquid is absorbed.
Repeat the above step until all the stock is over. Check the seasoning and if required adjust by adding more salt and pepper.
In the end, the rice should have a porridge-like consistency, the quantity would have almost doubled. The rice should be al dente but still a bit chewy.
Switch of the flame. Stir in grated parmesan and a pinch of nutmeg(optional).
Serve hot with more grated parmesan and chopped parsley on top.