Ingredients
- 2 cups butternut squash, chopped into 1/2 inch cubes
- 2 tbsp olive oil
- 4 cups lobster or other seafood stock
- 2 cups dry white wine
- 4 Tbsp unsalted butter
- 1 medium yellow onion, chopped
- 1 medium leek, thinly sliced, tough dark green leaves discarded
- 2 cloves garlic, minced
- 1 Tbsp fresh parsley, chopped, plus more for garnish
- 1 Tbsp fresh tarragon, chopped
- 2 cups Arborio rice
- Salt and pepper
- 1 lemon