Using the butternut squash: Risotto

I made this Food52 recipe for butternut squash risotto with saffron using honeynut squash, but it would be a fine way to use some butternut squash as well.

I cubed and cooked the squash. (Go to the recipe for the amounts of each ingredient.)

Then started to make the risotto. First I cooked the onion.

Then I added the rice...

Then the saffron broth...

...and the veggie stock, then the cooked squash.

It turned out very well.

I ate it as a main dish; husband had it as a side dish. Both of us enjoyed it.