Black pearl and arborio risotto with roasted butternut squash Recipe - Los Angeles Times

Ingredients

• 1 small (1 1/4 pounds) butternut squash, peeled, seeded and cut into 1/2-inch dice
• Salt
• 1/4 cup extra virgin olive oil, divided
• 3 to 4 cups chicken or vegetable broth, as needed
• 1/2 cup finely chopped onion or shallot
• 1 plump garlic clove, minced
• 3/4 cup Arborio rice
• 2 teaspoons chopped fresh sage
• 1 teaspoon fresh thyme leaves
• 1/2 cup dry white wine
• 1 1/2 cups cooked black rice (such as Lundberg Black Pearl Rice or Lotus Foods Forbidden Rice)
• 1/3 to 1/2 cup freshly grated Parmesan, or to taste