Butternut Squash and Saffron Risotto

Name: Butternut Squash and Saffron Risotto
Ingredients: 1/2 pound (250 grams) peeled and diced butternut squash or pumpkin; 4 tablespoons olive oil; Salt and pepper to taste; 2 pints (1 liter) vegetable stock; 1 pinch (about 0.1 gr) of saffron threads; 1 cup (250 ml) dry white wine; 1 brown onion, chopped finely; 11 ounces (320 grams) arborio, carnaroli, or Vialone Nano rice; 1 sprig fresh rosemary or thyme, leaves picked and chopped; 2 tablespoons (30 grams) cold butter; Finely grated Parmesan cheese to serve