Roasted Butternut Squash Risotto

For the roasted butternut squash

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

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.

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.

Add the arborio rice and stir until well-coated and starting to turn translucent, about 2-4 minutes.

Deglaze the pan with wine and scrape up any browned bits. Let simmer until wine is almost fully reduced/absorbed.

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.

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.

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.

If you'd like a looser risotto, you can stir in another 1/2 to 1 cup hot water.