Makes 4 - 6 servings
1 small butternut squash (about 1 lb), peeled and cut into small dice
7 to 8 cups homemade chicken broth (or other soup stock)
1 medium onion, diced
3 tablespoons unsalted butter
2 cups Arborio rice
1/2 cup grated Parmesan cheese
Put the diced butternut squash and 1 cup of the chicken broth into a pot. Cook until butternut squash is tender, about 5 minutes.
Heat the rest of the chicken broth in a separate pot and hold at a gentle simmer.
Melt the butter over medium heat in another wide, heavy-bottomed pot. Add onions and cook until they are soft, about 5 minutes. Add the rice and cook over low heat, stirring frequently, for about 3 minutes. Turn up the heat and add 1/2 cup of the chicken broth. When the broth has been absorbed, add another ladle of broth, stir, and reduce the heat. Keep the rice at a gentle simmer (or lively bubble) and continue adding the broth, a ladle at a time letting each addition be absorbed by the rice before adding another ladle. When all of the broth has been absorbed, stir in the cooked butternut squash (including its cooking liquid) and the Parmesan cheese. Continue cooking for another 3 minutes. The risotto should be pourable but not thin. Add salt to taste.