Pour the broth into a sauce pot and keep warm over low heat until ready to add to the risotto.
In a large, high-walled skillet over medium heat, add the EVOO and butter. Add the onion and cook until soft, about 2-3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the Arborio rice to the skillet and toast the rice, stirring constantly for 1-2 minutes. Do not let the rice burn, just lightly toast.
Add the white wine and cook until the wine evaporates, stirring occasionally. When the wine has evaporated and the rice is beginning to look dry, add a ladle or 2 of the warmed broth to the rice.
Cook until the broth has evaporated, stirring often, until the rice begins to look dry again. Keep adding the broth about one cup at a time until it cooks down. Do not rush this process, this is what gives the risotto its creamy texture.
When there is still a little bit of the last amount of broth left in the skillet, add the turmeric, salt and pepper and stir.
Then add the peas and the parmesan. Reduce the heat to low and cook until the risotto is no longer runny. Risotto should be creamy and cheesy. Remove from heat.
Add the roasted butternut squash and the parsley and stir. Taste for seasoning and add more salt and pepper if needed. Divide the risotto between bowls and top with a little extra parmesan and parsley. Enjoy!