Pumpkin Risotto — Three Many Cooks

Ingredients

• 1 1/2 tablespoons each: olive oil and butter, divided
• 2 heaping cups butternut squash, cut into1/2-inch dice
• Salt and ground black
• 1 quart Pumpkin Broth (see recipe below)
• Big pinch saffron
• 1 medium onion, cut into small dice
• 2 garlic cloves
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1/2 cup coarsely grated Parmesan cheese, plus extra for topping