Preheat the oven to 450 degrees. Scatter the butternut squash onto a large baking sheet. Drizzle with 1 tablespoon olive oil. Toss to coat and spread squash out into an even layer. Bake about 20 minutes, or until squash is browned. Set aside.
While the squash is roasting, heat the stock in a medium saucepan. Keep hot while you are making the risotto.
In a large, heavy saucepan, heat 1 tablespoon butter and remaining 1 tablespoon olive oil over medium heat. Add the onion and cook until softened and translucent, about 6 minutes. Add salt, pepper and rice, and stir to coat with the butter and oil. Cook, stirring, until opaque, about 3 to 4 minutes.
Add wine to the rice and cook, stirring, until all the wine has been absorbed. Add about 1/2 cup hot stock and cook, stirring, until it is mostly absorbed.
Continue adding the stock 1/2 cup at a time, stirring constantly until the liquid is absorbed before adding more. Continue to add stock, stirring as you go, until rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the remaining 1 tablespoon butter, cheese and roasted squash until well mixed. Serve immediately with more cheese on the side.
Nutrition information per serving:
