Peel and dice the butternut. Heat a small knob of butter in a pot and briefly sauté 3/4 of the butternut. Cover with water and boil until tender. Drain 90% of the liquid and blend the butternut, adding lemon juice, a little cayenne pepper, and cream. Blend until smooth.

 

Toss the remaining butternut cubes with olive oil, lemon juice, a little cayenne pepper, honey, salt, and pepper. Roast for approximately 15 minutes.

 

Toasted Seeds 

Clean the seeds and roast them together with the roasted butternut.

 

Melt butter, sauté onions and garlic until translucent. Add rice and sauté briefly. Then add white wine and let it evaporate for a couple of minutes. Gradually add chicken stock, stirring frequently. When half of the stock is added, incorporate the purée. Once all chicken stock is added and the rice has the right consistency, add Parmesan cheese. The risotto is now ready to serve. Serve with roasted butternut, sautéed mushrooms, toasted seeds, grated Parmesan, and parsley.