Roasted Squash and Porcini Risotto

Another meal that was designed to use up the contents of my Abel and Cole vegetable box. A pair of onion squash in the box and I didn't want to make soup or roasted veg with sausages and so this risotto was born.
Serves 3.

Ingredients
2 small onion squash or one butternut squash, peeled and cut into chunks
1 sprig rosemary chopped
3 tablespoons olive oil
1/2 an onion or a couple of shallots finely chopped
1 clove of garlic, crushed.
2 knobs of butter
small handful of dried mushrooms
1 litre vegetable stock (maybe a little more or a little less)
250g risotto rice
large handful of grated Parmesan cheese

Soak the dried mushrooms in hot water until softened. 
Roast the squash with the rosemary, 2 tablespoons of the oil and salt and pepper in a moderate oven until softened and slightly caramelised around the edges.
Meanwhile fry the onion and garlic in the remaining oil and 1/2 the butter until softened, add the rice and stir to coat. Add the mushroom soaking water (avoiding any gritty residue) and stock gradually to the rice until cooked. Stir in the mushrooms and the roasted pumpkin. Add the Parmesan and the last of the butter and stir and leave to stand for a few minutes. Serve with some extra Parmesan shavings.