In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add 1 finely chopped yellow onion and sauté for 2-3 minutes until it becomes translucent and fragrant.

Add 4 cups of cubed butternut squash to the skillet. Sauté the squash for 6-8 minutes, stirring occasionally, until it softens.

Stir in 2 finely chopped garlic cloves and 1 tablespoon of minced rosemary. Cook for about 1 minute until fragrant. Then, add 1 cup of uncooked Arborio rice, toasting it for an additional minute.

Pour in ½ cup of dry white wine and let it reduce for 1-3 minutes until absorbed.

Start adding ¾ cup of warmed vegetable broth to the rice mixture, stirring constantly. Wait until the liquid is absorbed before adding more broth. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

Once the rice is cooked, taste and adjust seasoning by adding sea salt and freshly ground black pepper. Garnish with freshly chopped parsley or sage and a sprinkle of grated cheese if desired.