1. Preheat oven ro 425F
Heat the stock on low in a saucepan. You want to add it to the rice warm.
2. Mix 1 tablespoon of the olive oil and the cubed buttercup or butternut squash in a small bowl until evenly coated. Spread the squash onto one half of baking sheet (covered with parchment paper) and season with 1/2 teaspoon of salt and 1/4 teaspoon pepper and then sprinkle on the cinnamon
Toss the brussel sprouts in 1 tablespoon of oilve oil and spread them onto the other half of the baking sheet. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until just caramelized, approx 30 minutes, tossing every 10 minutes.
In a large saute pan add the remaining tablespoon of oil and heat over medium heat. Add the onion and cook for 2-3 minutes. Add garlic and cook for another minute.
Mix in the arborio rice and cook for another 1-2 minutes. Then pour in the white wine and cook until the wine is absorbed stirring frequently.
Add 3 cups of stock ONE CUP AT A TIME, letting each cup absorb fully before adding the next. You want to stove heat to be hot enough that the liquid starts bubbling not long after adding to pan but not so hot that it boils. Stir frequently.
Then add the last cup of stock 1/4 cup at a time until the rice is cooked as desired - creamy yet someone still al dente
Once the stock has been absorbed remove from heat and stir in the dairy free butter pieces and stir until well blended.
Gently fold in the squash
To serve top with brussel sprouts, walnuts and craberries. This can be done individually or you can pour the risotto into a large serving bowl and top