Preheat the oven to 180'C. Cut the squash in half lengthways keeping the skin on.
Scoop out the centre seeds and any unwanted soft squash. Score the squash on the angle around 1cm deep creating a diamond effect all over. Then rub with olive oil, season with salt and pepper and roast in the oven.
After approximately half an hour you should be able to slide a knife in with no resistance. This is the sign that your squash is tender and ready to remove from the oven. Using a spoon, sliding carefully around the skin, remove the flesh part, leaving a skin of butternut squash in tact, still holding its shape.
Finely dice the shallot and garlic. Sweat in in a pan for 5 minutes with most of the oil taking on no colour at all, we are just looking to soften the shallot and release flavour. Add the rice and stir constantly until the grain is hot, this will take no longer than 2 minutes on a medium heat.
Deglaze the pan with white wine before adding the stock.Tto start off with you will need to add 2-3 ladles of stock to soak into the rice, after this keep adding a ladle at a time and continue cooking until it is absorbed. Repeating this for 15 minutes, stirring all the time.
When the rice is 'al dente' add the cheese, butter, finely chopped parsley and remaining olive oil to the pot, stirring constantly with a wooden spoon. This will enrichen the taste and bring the rice together. Then place as lid on top and allow to sit for 2 minutes before serving.
To serve place the halved squash shell in the middle of the plate, filling generously with risotto, and finish with a drizzle of olive oil.
«Try using carnoroli risotto rice instead of the classic arborio grain. Carnoroli is the king of Italian grains used for risottos by the Italians originating from Umbria.»