Mascarpone Butternut Squash Risotto - BelGioioso Cheese

Ingredients

• 1 cup walnuts
• 1 large (1 1/2 to 2 pounds) butternut squash
• 1/4 cup extra-virgin olive oil, divided
• 2 tsp. kosher salt, divided
• 1 tsp. freshly cracked black pepper
• 6 cups vegetable broth
• 1/2 cup yellow onion, diced
• 1 1/2 cups arborio rice
• 1/2 cup white wine
• 1 cup BelGioioso Parmesan cheese, plus more for garnish
• 4 to 6 oz. BelGioioso Mascarpone cheese