Step 1: Prepare the Butternut Squash

• Preheat the oven to 400°F (200°C).
• Toss the diced butternut squash with a drizzle of olive oil, salt, and pepper.
• Spread the squash evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
• Set aside.

Step 2: Sauté the Aromatics

• In a large pot or Dutch oven, heat the olive oil over medium heat.
• Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
• Add the minced garlic and cook for another minute, until fragrant.

Step 3: Cook the Risotto

• Add the arborio rice to the pot and stir to coat the rice with the oil, toasting it lightly for about 2 minutes.
• Pour in the white wine (if using) and cook, stirring constantly, until the liquid is absorbed.
• Begin adding the warm vegetable broth one ladle at a time, stirring frequently and waiting for the liquid to be absorbed before adding more.
• This process should take about 20 minutes, or until the rice is creamy and cooked al dente.

Step 4: Combine and Finish

• Stir in the roasted butternut squash, butter, and Parmesan cheese (if using) into the risotto.
• Mix well to combine and heat through.
• Season with salt and pepper to taste.
• Garnish with fresh sage or parsley before serving.