Mascarpone Butternut Squash Risotto

Mascarpone Butternut Squash Risotto

YIELD: 4-6 servings

1 medium butternut squash, halved, seeds removed
olive oil, as needed
salt and pepper, to taste
2 Tbsps. maple syrup
1/8 tsp. cayenne pepper
1/8 tsp. paprika

For the risotto:
3 cups chicken broth
1 cup hot water
6 Tbsps. unsalted butter, divided
½ white onion, finely chopped
½ lb. Arborio rice
1/3 cup dry white wine<

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