While the butternut squash is roasting, heat the olive oil for the risotto in a large, deep skillet, or dutch oven over medium heat.
1 tablespoon extra virgin olive oil
Add the garlic and shallot and cook until soft, about 2-3 minutes.
2 cloves garlic, 1 shallot
Mix in the rice and cook, stirring for a minute or two, to lightly toast the rice.
1 1/2 cups Arborio rice
Add the lemon zest and the white wine. Cook, stirring, until the wine is fully absorbed.
1 teaspoon lemon zest, 1/2 cup white wine
Add 3 cups of the stock one cup at a time, letting each cup absorb fully before adding the next, stirring very frequently.
4 cups vegetable stock
Then, add the last cup of stock 1/4 cup at a time until the rice is cooked as desired. The rice should be al dente.
Once all of the stock is absorbed, remove the pot from the heat and stir in the butter, lemon juice and Parmesan cheese.
2 tablespoons butter, 1/2 cup Parmesan cheese, 1 teaspoon lemon juice
Gently fold in the roasted butternut squash.
Garnish with shaved Parmesan cheese and/or fresh thyme, if desired. Serve immediately.