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1
Preheat oven to 400u00b0F.
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2
Peel butternut squash, cut in half, and scoop out the seeds and pulp in center. Cut squash into cubes. Place squash on a baking sheet, drizzle with olive and sprinkle with salt and pepper. Bake until tender, about 30 minutes. When done, remove from oven and set aside.
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3
Place chicken broth in a saucepan on stovetop and heat.
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4
In a large pan, heat about 1 tablespoon olive oil on medium heat (just enough to cover the bottom of the pot). Add onions and let soften for about 5 minutes. Then add garlic, cook for about 3 more minutes. Add arborio rice (you will hear some sizzle and pops here-that is okay!) Give it a couple of stirs, until rice is coated with oil, and then add wine. Continue to stir.
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5
When wine is absorbed, add 1 cup of chicken broth to the rice. Again, stir until absorbed. Continue doing this until all of the chicken broth has been used. The rice will be soft with a little crunch on the inside when fully cooked.
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6
After your last batch of broth has been absorbed, remove the risotto from the heat. Add roasted butternut squash and Parmesan cheese. Use a wooden spoon to fold into risotto. Don't worry if the squash starts to break apart, this makes it look very pretty and still tastes delicious!
