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1
Preheat oven to 450u00b0F.
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2
Cut the squashin half, lengthwise and seed. Then cut crosswise into 1-inch slices and season with sea salt. Roast the slices, skin side down, in a 9 x 13 pan in oven until tender and golden, about 50 minutes.
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3
Set aside 6 squash slices for serving with the risotto. Cut the flesh from remaining slices into 1/2-inch pieces, removing skin.
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4
Start risotto after squash has been roasting 40 minutes:
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5
Bring broth to a simmer and keep at a bare simmer, covered.
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6
Saute onion in butter in a dutch oven (I use a cast iron enamel pot) over moderate heat, stirring, until softened, about 6 minutes. Add rice, garlic, and cumin and toast, stirring, 4 minutes. Careful with the cumin! It's a taste not everyone likes, and it can really overpower the dish. I almost omitted it, and I think I will next time.
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7
Stir in 1/2 cup simmering broth and cook at a strong simmer (Med heat), always stirring! Stir until broth is completely absorbed! Can't stress this enough. You never want your risotto to get too wet during cooking.
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8
Continue simmering and adding broth 1/2 cup at a time, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 18 minutes total. (There should be broth left.)
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9
Stir in squash pieces, cheese, salt, and simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.)
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10
Serve risotto immediately, spooned over reserved squash slices.
