Food By Maria

For the roasted butternut squash
0 Preheat oven to 400F.  Peel and cube butternut squash, ½ inch cubes. Toss with olive oil, honey, salt, pepper, rosemary and chili flakes. Roast for 25-35 minutes, flipping once, until the squash is tender.
For the risotto
3 While the squash is roasting, warm 8 cups of vegetable broth over medium-high heat in a medium-sized pot. Keep warm on the stove until ready to use.
4 Heat 2 tbsp olive oil and 2 tbsp butter in a large pot or high-sided skillet over medium heat. Add the onion, garlic, salt and pepper cook until the onions are softened, about 4-6 minutes. 
5 Add the arborio rice and stir until well-coated and starting to turn translucent, about 2-4 minutes.
6 Deglaze the pan with wine and scrape up any browned bits. Let simmer until wine is almost fully reduced/absorbed.
8 Start adding the vegetable broth, two ladlefuls at a time, stirring after each addition, waiting until the broth is almost completely absorbed before adding another ladleful of broth.
9 Continue to add broth, stirring after each addition, until the rice is creamy and is tender to the bite but still a little firm; this will take approximately 20-25 minutes. 
10 To finish, remove from the heat the dish stir 2 tbsp butter first until incorporated. Then finally add the grated parmesan cheese, 1/2-1 tsp more salt to taste, minced rosemary and roasted butternut squash, stirring until incorporated.  
11 If you'd like a looser risotto, you can stir in another 1/2 to 1 cup hot water.