Butternut Squash Risotto

Preheat the oven to 400 F.

Toss the squash cubes in a large bowl with the olive oil. Season generously with salt and pepper. Put the squash onto a rimmed baking sheet in a single layer. Roast in the oven for 40-50 minutes, until the squash is soft. Stir twice during roasting.

Heat the chicken broth in a small saucepan over low heat, bring to a simmer and keep on low.

In a large sauté pan melt the butter over medium-low heat. Add the chopped onion and sauté until it starts to soften, about 5 minutes. Add the chopped garlic and ginger to the pan and sauté until fragrant, about 3 minutes. Add the rice and stir to combine. Allow the risotto to toast in the pan for 3-5 minutes. Pour in the white wine and stir constantly until it is absorbed.

Gradually add in the warm chicken broth, one ladle at a time, stirring constantly. Do not add the next ladle of broth until the liquid has been absorbed in the pan. If the rice is under-cooked after using all of the chicken broth, gradually add in the cup of water and continue cooking until the rice is cooked through and creamy.

After the squash has roasted, transfer about 1 ½ cups of the cooked squash to a small bowl and mash with a fork. Stir the mashed squash into the cooked risotto until combined. Gently stir in the remaining cubed squash and Parmesan cheese. Taste for seasoning and add salt and pepper, if necessary.