I made just a couple minor changes to a recipe from Simply Recipes, cutting the squash larger than called for and using dried chives. This is definitely one of our favorite recipes!
6-8 cups vegetable broth
5 tablespoons butter, divided
1 small onion, finely chopped
2 cups butternut squash, peeled and chopped
2 cups arborio rice
1 cup dry white wine (I used Sauvignon Blanc)
1 cup freshly grated Parmesan cheese
1 tablespoon dried chives
salt and pepper
The chef at one of the cooking classes I recently attended stressed how important it is to add hot stock when making risotto and using a wide pan. In the past, I haven't heated my stock thinking it couldn't be that important, but I have to admit that tonight's risotto was very creamy...perhaps hot stock does help?