• Preheat oven to 375℉. Gather your ingredients so that you have everything close at hand on the counter or table. Line a baking sheet with parchment paper or aluminum foil. Spray with baking spray.

Prepare the Ingredients

• Using a peeling knife, a santoku knife and cutting board, peel and slice the butternut squash. Place the cubed butternut squash in a bowl and drizzle olive oil over it. Sprinkle with seasoned salt and freshly ground black pepper. Stir until the squash is covered in oil. Spread squash out on the prepared baking sheet. Bake for 25-30 minutes, until fork tender.
• In a medium saucepan, bring to a boil the water and bouillon cubes (or chicken broth), and then reduce to a simmer, stirring to combine. - You will keep the broth on simmer for the entire process of making this dish.
• While the butternut squash bakes, mince the sweet onion and garlic with a knife and cutting board.
• Soak the saffron threads (6-10 threads) in 1/4 cup warm water for about 10 minutes.
• Grate the fresh parmesan and place in a bowl until ready to use.

Make the Risotto

• The Soffritto - In a large skillet or saute pan, melt butter and olive oil over medium-low heat. Add the minced onion and cook until tender, about 1-2 minutes, stirring often. Add to this the garlic and cook for about a minute more, being careful not to let it brown.

Add the Rice

• Once the onion and garlic are tender, add the Arborio rice and cook on medium-low, stirring constantly until glossy and coated with oil, about 2 minutes. Make sure to stir to the edges of your pan to include every grain of rice.
• Now add the white wine and saffron mixture to the rice. Stir until the alcohol is absorbed, about 1 minute.
• Begin ladling in the chicken broth, about a cup at a time. Stir frequently until it is absorbed. - Once the broth is added to the rice, begin stirring, scraping the spurtle along the bottom and sides of the pan until the liquid has absorbed. Then repeat.
• Continue adding broth in this fashion until the rice has cooked to al dente and is creamy, approximately 20-25 minutes. Add broth, stir, cook, stir, and repeat. When you get close to al dente, you’ll want to reduce the amount of broth you add each time.
• (I like to start tasting the rice after 20 minutes to see how it is doing. For al dente, you want the rice to be tender, but firm to the bite. When it gets close to this stage, you will gradually reduce the amount of broth you add. Your finished risotto should be slightly moist, but not runny. You may or may not use up all the chicken broth.)

Final Step - Mantecare

• For the finishing touch, add the remaining butter and freshly grated Parmesan. Swirl vigorously to combine.
• Once you’ve achieved al dente, stir in the roasted butternut squash and remove the pan from the heat. Taste and add more kosher salt or freshly ground black pepper, if desired.
• (If the risotto is too thick, you may thin it with a little bit of whole milk. I have never had to do this, but please know that it is okay to do if you need to!)
• Transfer to a serving bowl and serve warm. Garnish with more freshly grated Parmesan and fresh rosemary, if desired. Serves 4-6.