Roasted Butternut Risotto

1 butternut squash peeled seeded and cubed

1 Tbsp olive oil

1 1/2 cups arborio rice

5 cups vegetable stock, kept warm

1 cup freshly grated parmesan cheese

1/2 cup dry white wine

3 tablespoons unsalted butter, diced

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

Preheat the oven to 350˚F.

Drizzle Squash with olive oil salt and pepper and roast until soft, just browning around the edges. Roughly 20 minutes. Then remove. At the same time as roasting the butternut, place the rice mixture in the oven. 

Place the rice and 4 cups of the stock in a Dutch oven. Or a large casserole dish with lid. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.

After 30 minutes add the roasted butternut to the rice dish and recover and continue baking.

Remove from the oven, add the remaining cup of stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Serve hot.