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1 Heat Broth In Medium Sized Saucepan And Keep Warm Over Low Heat. Melt 4 Tbsp Of Butter In A Large Saucepan; Add Onion And Butternut Squash. Cook Over Medium Heat Until Onion Is Translucent, About 5 Minutes. 2 Add Rice To Onion And Squash. Cook 1 To 2 Minutes. Add Wine. Cook, Stirring Constantly Until Wine Has Been Absorbed By The Rice Or Evaporated. Add A Few Ladles Of Broth, Just Enough To Barely Cover Rice. Cook Over Medium Heat Until Broth Has Been Absorbed. Continue Cooking And Stirring Rice, Adding A Little Bit Of Broth At A Time, Cooking And Stirring Until It Is Absorbed, Until The Rice Is Tender, But Still Firm To The Bite, About 15 To 20 Minutes. 3 During The Last Minutes Of Cooking, Add Remaining Tablespoon Of Butter, 1/3 Cup Parmesan, And Chives. At This Point The Rice Should Have A Creamy Consistency. Add Salt To Taste. Serve With Remaining Grated Parmesan.
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