2cups½’’ diced butternut squash (half a medium squash)
Olive oil and salt, for roasting
1smallshallot, finely chopped, about 2 tablespoons
¼cupfreshly-grated Parmesan cheese
Kosher salt and freshly-cracked black pepper, to taste
Aged balsamic vinegar, for serving
Preheat oven to 425℉. Line a baking sheet with parchment paper. Place butternut squash on the baking sheet and drizzle with 1 tablespoon of olive oi and ½ teaspoon of salt. Toss to evenly coat. Roast for 20-25 minutes, stirring halfway, until the squash is tender and easily pierced with a fork.
Add 1 cup of the squash to the 4 cups of chicken squash. Keep the remainder of the squash warm on a plate covered with foil.
Use a blender or immersion blender to blend the roasted squash into the chicken stock. Transfer the blended mixture to a saucepan and place over medium-low heat with a ladle nearby.
Place a large skillet over medium-low heat. Add the butter and olive oil. Once the butter has melted, add the shallot. Saute until the shallots are soft and translucent, about 5 minutes. Add the rice and stir to combine. Add the wine, and stir continuously until the wine is mostly absorbed.
Add one ladle of the chicken stock to the rice. Stir slowly until the stock has almost completely been absorbed before adding another ladle. Repeat this process ladle by ladle until the rice is tender and al dente. This should take about 30 minutes (you may or may not use all of the stock). The final texture of the risotto should be creamy and loose to the point where when you pull a spoon through the center, it fills back in within a few seconds (think the texture of silky stovetop mac and cheese).
Once the risotto is finished, turn off the heat and stir in the reserved roasted squash and Parmesan. Add salt and pepper to taste. Serve immediately, adding aged balsamic vinegar to the top if desired.
Store leftovers in the fridge up to 5 days. To reheat, put a serving in the microwave with ¼ cup chicken stock or water on top. Microwave 2 minutes at 80% power, stir, then heat an additional minute.