Roast the butternut:
Preheat your oven to 200°C (400°F). Toss the butternut cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes, turning once, until golden and tender. Set aside.

Sauté the aromatics:
In a large pan, heat the remaining olive oil over medium heat. Add the onion and sauté for 4–5 minutes until soft. Stir in the garlic and cook for another minute.

Toast the rice:
Add the arborio rice to the pan and cook for 1–2 minutes, stirring to coat. Pour in the white wine (if using) and let it simmer until almost absorbed.

Add stock gradually:
Ladle in warm stock, one scoop at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladle. Continue until the rice is creamy and al dente (about 20–25 minutes).

Finish the risotto:
Stir in the roasted butternut cubes, butter, and parmesan cheese. Season with salt and pepper to taste.

Serve:
Garnish with fresh thyme or sage leaves if desired. Serve warm and creamy with extra parmesan on top.

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