Chicken butternut squash risotto with crispy chicken skin

Ingredients

2 bone on chicken breast with skin
1 butternut squash peeled and cubed
2 med onions (1 quartered, 1 diced)
2 C aborrio rice
5 asparagus stalks blanched and chopped
1 C white wine
1 C grated parmesan
5-6 C roasted chicken stock heated
1 clove garlic crushed and chopped
Salt n pepper
Garlic seasoning
Olive oil

Oil chicken and garlic seasoning and salt n pepper. Roast at 400 degrees, once cooked thru cool and shred. Do the same with the squash and quartered onion and cool

In a large saute pan sweat the chopped onion in oil. Add garlic cook for another minute. Add rice and toast in pan for about a minute. Deglase with white wine and let evaporate. Add in heated chicken stock 1/3 at a time letting it absorb before adding the next 1/3. Repeat until mostly absorbed. Add parmesan shredded chicken. Asparagus and butternut squash and heat thru. Add a little more stock if needed and salt and pepper to taste.