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1. Preheat your oven to 375 F.
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2. Slice the butternut squash in half lengthwise and scoop out the seeds with a small spoon.
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3. Sprinkle the cut sides of the squash with salt and pepper and 2 tablespoons of extra virgin olive oil. Put them into a foil-lined baking dish, cut side up.
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4. Roast for about an hour or until fork tender. Remove dish from oven and set on a rack.
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5. Let the squash cool completely, then scoop out the flesh with a large spoon and put it into a blender. Discard the skin. Blend the squash flesh with a splash of water or chicken stock until smooth. Set aside.
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6. For the risotto: Heat the olive oil in a large pot over medium-high heat then add Arborio rice and stir to coat the rice in the oil.
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7. Let the rice cook for about 2 minutes, stirring once or twice.
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8. Meanwhile, in a medium-sized pot warm up the chicken stock until it is just barely boiling. You will want to keep the heat on medium-low or low to keep the stock warm while you cook the rice.
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9. Using a large ladle, add 1 ladle of stock to the rice and stir for 2-3 minutes. It's important to keep stirring the rice every 30 seconds so that the starches are released and the rice thickens.
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10. For the next 18-20 minutes, as the rice absorbs the stock, add more liquid one ladle at a time and keep stirring! When it looks like the rice has absorbed the liquid, add another ladle of stock.
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11. After about 15 minutes of cooking, add the squash puree in place of more stock. Stir to combine and let the mixture cook another 3-5 minutes. If your rice doesn't seem quite cooked, repeat the process with another ladle of stock and cook a few minutes longer. The rice should be al dente (not mushy but not crunchy either).
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12. At this point, taste the rice and add some salt if necessary. Depending on the brand of stock you use, some are saltier than others.
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13. Turn off the heat and add the unsalted butter and Parmesan cheese; stir to combine.
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14. Serve with additional Parmesan cheese sprinkled on top, if desired.
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15. Enjoy!
