4 cup 1L prepared vegetable broth
1 tsp 5mL olive oil
1 cup 250mL chopped celery
1 cup 250mL chopped onion
1/4 tsp 1mL pepper
2 garlic cloves, minced
2 cup 500mL diced butternut squash
1 cup 250mL arborio rice
1/2 cup 125mL dry (alcohol-free) white wine
1 cup 250mL diced red pepper
1/2 cup 125mL grated Parmesan cheese
2 tbsp 30mL basil pesto
2 tbsp 30mL pine nuts, toasted
1 tbsp 15mL chopped fresh parsley
1 tbsp 15mL lemon juice