1. Prep vegetables: trim onion and remove the outer layer. finely chop the onion and set aside. Carefully peel butternut squash, remove seeds and strings (like a pumpkin) and dice into small pieces. Set aside. Smash, peel and finely chop the garlic.
2. In a 4 qt. saucepan, heat the chicken stock over medium heat. Once broth begins to simmer, turn down to low.
4. Soften the garlic, onion, and butternut squash for 3-5 minutes over medium heat, until onion starts to become translucent. season with salt and pepper.
6. Add 4 ladles of the broth to the risotto pan and stir slowly to mix. When the liquid has been completely absorbed by the rice, stir in another 1-2 ladles of broth, the pan should never be completely free of liquid
7. Add in the fresh herbs and allow to infuse flavor as the broth is absorbed by the rice. Remove any stems before serving.
8. Continue to add a ladle of broth to the risotto every few minutes as you see its needed; stirring occasionally and cooking until almost all the liquid is absorbed. You may not use all the broth...you may need more... or have just enough.
9. cook the risotto until creamy and al dente, about 15-20 minutes.
10. Remove the heat and stir in the butter and cheese. Taste and adjust seasoning as necessary
11. Divide the risotto among shallow bowls or plates and serve hot.