Butternut squash risotto

Method

1. Preheat oven or air fryer to 175°C.
2. Cut squash into 1-2 cm pieces and place in a baking dish.
3. Finely chop rosemary or thyme and sprinkle on top.
4. Drizzle with olive oil, salt, and pepper, then mix with your hands.
5. Bake for 12-15 minutes, or until browned and soft inside. While baking, heat stock to a simmer.
6. Melt butter in a heavy-bottom saucepan on med-low heat.
7. Add onion, cooking until translucent but not too colored. Stir in garlic and cook for 1 minute, stirring constantly.
8. Add rice and stir until toasted, 2-3 minutes.
9. Increase heat to medium, deglaze with white wine, and stir. When wine is 90% evaporated, add 1 cup of hot stock, stirring constantly. After 1-2 minutes, add another cup of stock and 90% of the roasted squash or pumpkin, reserving the rest for garnish. Continue adding stock until all is used and rice is fully cooked.
10. Stir frequently to release starch for a creamier texture.
11. Season with salt and pepper, then stir in Parmesan cheese.