Farro Risotto with Winter Squash and Grana Padano

Ingredients

• 1 ¼ pound winter squash, such as butternut, kabocha or banana, peeled and seeded
• 4 tablespoons extra virgin olive oil
• Kosher salt
• ½ cup toasted hazelnuts
• 4 cups low sodium chicken broth
• ½ medium-size yellow onion, finely chopped
• 2 cups farro, 10 ounces
• 1 cup semi-dry Riesling wine
• 2 teaspoons hazelnut oil
• 1 tablespoon unsalted butter
• Pinch of freshly grated nutmeg
• 1 cup finely grated Grana Padano