Butternut Squash Risotto Recipe

Ingredients

• 6 cups (1.4 liters) chicken broth (use vegetable broth for vegetarian option, and gluten-free stock for gluten-free version)
• 5 tablespoons (70g) unsalted butter, divided
• 1 small onion, finely chopped (about 1 cup)
• 2 cups (240g) butternut squash, peeled, and finely diced (1/4-1/2 inch)
• 2 cups (400g) arborio rice (can substitute medium grained white rice, but arborio is preferred)
• 1 cup (236 ml) dry white wine (such as Sauvignon Blanc)
• 3/4 cup (40g) freshly grated Parmesan cheese, divided
• 2 tablespoons chopped chives or garlic chives
• Kosher salt