Creating Butternut Squash Risotto is a delightful process. Here’s how:

1. Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

2. Prepare the Broth: In a saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.

3. Sauté Onions and Garlic: In a large skillet or pot, add olive oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.

4. Toast the Rice: Add the Arborio rice to the skillet, stirring well to coat with the onion mixture. Toast the rice for about 2-3 minutes until it’s slightly translucent.

5. Add Wine: Pour in the white wine, stirring constantly until it’s mostly absorbed. This step adds depth of flavor to the dish.

6. Add Broth Gradually: Begin adding the warmed vegetable broth, one ladleful at a time. Stir continuously, allowing the rice to absorb the liquid before adding more. Continue this process for about 20 minutes until the rice is creamy and al dente.

7. Incorporate Roasted Squash: Once the risotto reaches your desired texture, gently fold in the roasted butternut squash.

8. Finish with Cheese and Butter: Stir in the grated Parmesan cheese and butter, mixing until melted and creamy. Season with additional salt and pepper to taste.

9. Garnish and Serve: Remove from heat and garnish with fresh herbs for a pop of color and flavor.