The squash must be peeled and the bulbous seed bearing section needs to be separated. The slender end needs to be chopped into 2 cm cubes and it should be tossed in half the oil, seasoned and roasted in the oven for 30 minutes. Keep on stirring occasionally and stop when it turns soft in the center and golden brown in outside.
You need to cut the bulb in half and seeds must be scraped out using a spoon. Then, the flesh should be chopped into 2cm pieces. The vegetable stock needs to be warmed in a pan and the heat must be kept low. The squash must be dropped in as well.
Add half the butter, remaining olive and onions should be placed in a frying pan that has been kept over medium heat and they should be cooked for 3 minutes. Then, you have to stir in pepper, celery, garlic and herbs. Cover again and cook for 2 minutes more. Stir in the rice and increase the heat. Cook for uncovered up to 5 minutes.
The heat should be turned up again and when it bubbles, add the stock (1 ladle at a time). The heat must also be reduced and stir well with each addition of stock. This process must go on for 25 minutes.
By this time, squash must have softened and mash it up with balance stock. It should be stirred into the risotto.
Now, heat should be turned off and the remaining butter and parmesan should be dotted the top of the risotto. Leave it to rest for 2 minutes
Stir through and the seasoning must be checked.
The risotto should be spooned into shallow bowls and the leftover parmesan and roasted squash must be sprinkled on top.
This dish can be served with sauteed spinach and crusty bread.