6 c chicken broth - heat and then keep warm
6T butter - divided into 4T and 2T
1/2 c chopped onion
2 c butternut squash, peeled and finely diced
2 c arborio rice
1 c dry white wine
1 c freshly grated Parmesan cheese
2 T chopped chives
Melt 4T butter in large saucepan; add onion and butternut squash and cook approx 5 mins or until onion is done (you don't want the squash to be done)
Add rice to mixture and cook 2 minutes. Add wine and cook until rice has absorbed the wine, stirring constantly.
Add broth 1 c at a time, cooking and stirring between each addition until rice has absorbed the broth each time. This will take approx 15 minutes.
When rice is tender, add 2T butter and 1/2 c Parmesan cheese. It should have a wonderfully creamy texture.
Serve with remaining grated Parmesan and topped with chives.
