In a medium-small pot, heat the vegetable broth to just below a simmer. Reduce the heat to low and keep warm throughout the risotto cooking process.
Meanwhile, heat 2 teaspoons of olive oil over medium heat in a medium sized pot. Add the shallots, reduce to low and cook for 10 minutes or until very soft. Stir occasionally to prevent burning.
Once the shallots have softened add the arborio rice. Increase the heat to medium, and toast the rice for a couple minutes, stirring occasionally.
Reduce the heat to medium-low, then add the wine, gently stirring.
Once the wine is mostly absorbed, add about 1/2 cup hot broth. Stir occasionally. Once the broth is absorbed, add another 1/2 cup hot broth, repeating the process for about 25 minutes, or until the rice is plumb and just tender—you don't want your rice to be crunchy (undercooked) or mushy (overcooked). When tasting for doneness, remember that the rice is not seasoned yet. We're just focusing on texture. Once the risotto is done, you may have some broth left over.
As the shallots are initially softening, heat the oven to 425 and line a rimmed large metal baking sheet with parchment paper. Toss the sliced squash with 1 1/2 teaspoons olive oil, or enough to lightly coat. Roast for 10 minutes, then flip and roast for 10 minutes more, or until tender and lightly brown along the edges. Remove from the oven and season with salt and black pepper. I pop my squash into the oven once the risotto has been simmering in broth for about 5 minutes.
When there is about 10 minutes of cooking time left to go for your risotto and squash, heat 2 teaspoons of olive oil in a medium-small skillet. Crisp your herbs up over medium heat. Once your herbs are fragrant and starting to crisp, add the crushed red pepper flakes to taste. Cook for one more minute, then remove from heat.
Fold the lemon zest, juice, cream cheese, nutritional yeast, squash, and herbs with their spiced oil into the risotto. Season with salt and pepper, then taste and adjust ingredients if you'd like. Serve in warm bowls topped with more lemon zest to taste. If you'd like an extra pretty presentation, reserve a few slices of roasted squash and a small spoonful of fried herbs to arrange on top as well.