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1
Preheat the oven to 400 degrees.
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2
Cut the squash and pumpkin into 1/2 inch cubes and place on a baking sheet with sides and drizzle and toss with 1 tablespoon of the olive oil and vinegar.
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3
Season with half the herbs, salt and pepper and place in the oven to roast 30 to 35 minutes until the squash is tender and slightly brown around the edges.
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4
Remove from the oven and set aside.
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5
Place the chicken broth in a saucepan and bring just to a boil.
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6
Turn the heat off and keep on the stovetop to keep warm.
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7
Heat the remaining olive oil and butter in a large saute pan over medium heat.
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8
Add the onion and saute, stirring frequently, until the onion is tender and translucent, about 2 minutes.
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9
Add the garlic and continue to saute for 1 minute more, stirring constantly.
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10
Add the rice and cook, stirring constantly, until each grain is coated with fat.
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11
Add a little more oil if necessary.
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12
Cook and stir until the grains are well coated and begin to cook, about 3 minutes.
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13
The outside of each grain turns translucent, so it is cooked but not brown.
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14
Season with salt and pepper.
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15
Add the white wine and cook until most of it evaporates, about 30 seconds.
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16
Add about 1 cup of the chicken broth and cook, (enough to cover the rice) stirring constantly, until the rice absorbs most of the broth.
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17
Do not let the rice completely dry out.
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18
Continue adding broth 1 cup at a time, stirring each time until most of the broth is absorbed before adding more.
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19
The entire process will take 20-25 minutes.
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20
Cook the risotto until the rice is tender and creamy, it will be a little al dente.
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21
You might not need the entire 5 cups of broth.
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22
Stir in the cooked squash and pumpkin, along with any pan drippings and remaining herbs.
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23
Cook until the squash is warmed through, about 2 minutes.
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24
Add a little more chicken broth if the risotto gets too dry.
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25
Stir in half of the Parmesan.
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26
Season with additional salt and pepper if needed.
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27
Serve warm and top with the remaining Parmesan cheese.
