Golden Saffron Risotto with Roasted Butternut Squash

1.Preheat your oven to 400°F (200°C).

2.Place the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly.

3.Roast the squash in the preheated oven for 25-30 minutes, or until tender and slightly caramelized. Set aside.

4.In a small bowl, soak the saffron threads in 2 tablespoons of warm water. Let it steep while you prepare the risotto.

5.In a medium saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat.

6.In a large skillet or saucepan, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.

7.Add the chopped onion and garlic to the skillet, and sauté until the onion is translucent, about 3-4 minutes.

8.Stir in the Arborio rice, ensuring each grain is coated with the oil and butter. Toast the rice for about 2 minutes, stirring constantly.

9.Pour in the white wine and cook until it has mostly evaporated, stirring frequently.

10.Add the saffron water to the rice, stirring to combine.

11.Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next.

12.Continue this process until the rice is creamy and al dente, about 18-20 minutes.

13.Stir in the roasted butternut squash, Parmesan cheese, and the remaining tablespoon of butter. Mix until the cheese is melted and the squash is evenly distributed.

14.Season the risotto with salt and black pepper to taste.

15.Serve the risotto hot, garnished with chopped fresh parsley.