Step 1: Prepare the veggies. In a large skillet, heat the oil over medium heat. Add the butternut squash, onion, and garlic, and stir to evenly coat in the oil. Cover the dish with a lid and cook until the squash is slightly soft. It should take 10 to 15 minutes. Roughly mash the butternut so that about half is mashed.. Heat 2 tablespoons oil in another heavy large saucepan over medium-low heat. Add leeks and sauté until soft but not brown, about 10 minutes. Add rice; stir 1 minute. Add wine and simmer until.

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Carefully remove the Dutch oven from the oven. Remove the lid and pour in the remaining cup of broth, the Parmesan, wine and butter. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the salt, a generous amount of pepper and a pinch of red pepper flakes. Stir in the roasted butternut.. Let's make risotto. Start by roasting the squash. Risotto is a simple to dish so to add depth of flavor I like to roast the squash before I add it to the risotto. Toss the cubed squash with olive oil, salt and pepper. Toss. Pop in a 425 degree oven to roast while you get the risotto started. Roast until soft and caramelized about 20-25 minutes.