Roasted Butternut Squash Farro Risotto

Ingredients

• 1 large butternut squash, diced into small squares
• 3 tablespoons olive oil, divided
• 1/4 teaspoon cumin (optional)
• 1/2 pound farro, semi-pearled if available
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1/2 cup white wine
• 5-6 cups chicken or vegetable broth
• 1/4 cup basil
• 1/2 cup freshly grated parmesan cheese (plus more for serving)
• 2 ounces goat cheese

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