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1
First, peel and dice the butternut squash.
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2
Place on a sheet pan and toss with 2 teaspoons of the olive oil.
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3
Season with salt and pepper and roast in a preheated 350-degree oven for about 20 minutes or until golden brown and soft (toss with a spatula halfway through to ensure even cooking).
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4
The butternut squash can cook while preparing the risotto.
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5
It will probably be done a little before the risotto is fully cooked.
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6
Also, heat the chicken broth in the microwave or on the stovetop.
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7
Next, dice the onion and finely chop the garlic.
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8
Melt the butter in a large saucepan with the remaining 2 teaspoons of oil.
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9
Saute the onion and garlic for two minutes and then add the rice.
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10
Stir constantly for about two minutes or until the rice is translucent.
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11
Add the bay leaf and 1/4 cup of the wine.
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12
Stir into the rice until fully absorbed and add the other 1/4 cup.
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13
Stir constantly until fully absorbed.
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14
Continue the process of adding liquid to the rice and stirring it until fully absorbed with the hot chicken broth, adding it 1/2 1 cup at a time.
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15
When you have stirred in the entire amount of chicken broth and the rice is cooked, take out the bay leaf and turn off the heat.
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16
Gently fold in the mascarpone, Parmesan, parsley, peas, and butternut squash.
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17
Serve hot.
