Peel and cube the butternut squash. Dice the onion and mince the garlic. Cook and shred the chicken breasts (if not using pre-cooked chicken). Grate the Parmesan cheese for both the risotto and the finishing.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the butternut squash and cook for about 8-10 minutes, stirring occasionally until softened and slightly caramelized. Remove from the skillet and set aside.

In the same skillet, add the remaining 1 tablespoon of olive oil and saute the diced onion until it becomes translucent (about 5 minutes). Add the minced garlic and cook for another 1 minute until fragrant.

Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast. If using wine, pour in the dry white wine and cook, stirring, until the wine is absorbed by the rice.

Begin adding the warm chicken broth, one ladleful at a time. Stir frequently and let the liquid absorb before adding more broth. Continue this process for 20-25 minutes until the rice is tender and creamy.

When the rice is almost done (al dente), stir in the cooked butternut squash, shredded chicken, butter, and ½ cup of grated Parmesan cheese. Season with salt and pepper to taste. Continue cooking for another 5-7 minutes until everything is heated through and the risotto reaches a creamy consistency.

Adjust seasoning with salt and pepper if needed. Serve the risotto warm, garnished with additional grated Parmesan cheese, and a drizzle of olive oil if desired.