Roasted Squash Risotto

At the age of twelve, I attempted my first risotto. I stirred and stirred, carefully following the instructions in a copy of Bon Appétit magazine. Slightly panicked that it wasn't looking right, I darted back and forth between staring at the stove and rereading the recipe, until magically I had a sumptuous pot of creamy, savory rice. That stressful half-hour taught me a little bit about culinary science, and a lot about perseverance in the kitchen.

Ingredients:

2 pounds acorn or butternut squash, peeled and seeded, 1/2-inch diced

2 tablespoons olive oil, plus a ¼ cup

2 tablespoons fresh...