Butternut Squash and Pea Risotto

First, peel and dice the butternut squash. Place on a sheet pan and toss with 2 teaspoons of the olive oil. Season with salt and pepper and roast in a preheated 350-degree oven for about 20 minutes or until golden brown and soft (toss with a spatula halfway through to ensure even cooking). The butternut squash can cook while preparing the risotto. It will probably be done a little before the risotto is fully cooked. Also, heat the chicken broth in the microwave or on the stovetop.

Next, dice the onion and finely chop the garlic. Melt the butter in a large saucepan with the remaining 2 teaspoons of oil. Saute the onion and garlic for two minutes and then add the rice. Stir constantly for about two minutes or until the rice is translucent.

Add the bay leaf and 1/4 cup of the wine. Stir into the rice until fully absorbed and add the other 1/4 cup. Stir constantly until fully absorbed. Continue the process of adding liquid to the rice and stirring it until fully absorbed with the hot chicken broth, adding it 1/2 – 1 cup at a time.

When you have stirred in the entire amount of chicken broth and the rice is cooked, take out the bay leaf and turn off the heat. Gently fold in the mascarpone, Parmesan, parsley, peas, and butternut squash. Serve hot.