Steps
1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with a drizzle of olive oil, salt, and pepper. Roast for 20-25 minutes until tender and caramelized.
2. In a saucepan, heat vegetable broth and keep it warm on low heat.
3. In a separate skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent.
4. Stir in the arborio rice, cooking for 1-2 minutes until slightly toasted.
5. Pour in the white wine, stirring until absorbed.
6. Gradually add warm vegetable broth, one ladle at a time, stirring frequently until each ladle is absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
7. Fold in the roasted butternut squash, grated parmesan, and season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley and an extra sprinkle of parmesan if desired.