Peel, deseed, and cube butternut squash. Spread onto cookie sheet. Spray with cooking spray and cook at 425 degrees for 20-25 minutes (or as long as it takes you to make the risotto.
Start risotto by adding 1/2 cup Arborio rice to a pot. Add cooking wine and cook over medium high heat until absorbed.
Begin adding chicken broth, 1/4 cup at a time. Do not add more broth until the last broth has been absorbed. Continue adding small amounts while stirring, allowing broth to absorb with each addition. This should take 20-25 minutes.
Remove from heat and add parmesan cheese and cooked chicken.
(optional, sauté mushrooms and add to risotto at the end.