Butternut Squash Risotto

1 small butternut squash (about 1 1/2 pounds)
1 3/4 cups vegetable or chicken broth
1/2 cup water
1/4 cup dry white wine

3 tablespoons unsalted butter

1 small onion, chopped (about 1/2 cup)
1 large garlic clove, sliced thin
1 1/4 teaspoons minced peeled fresh gingerroot
1/2 cup Arborio or long-grain rice

2 tablespoons chopped fresh chives

Garnish: chopped fresh chives and Parmesan curls shaved with a vegetable peeler from a 1/4-pound piece of Parmesan at room temperature

 

Method

1. Preheat oven to 450°F.

2. Halve squash lengthwise and discard seeds. Peel squash and cut into 1/4-inch dice.  Place in an oiled shallow baking pan and season with salt and pepper. Bake squash in middle of oven, stirring occasionally, until tender and browned lightly, 15 to 20 minutes.

3. In a saucepan bring broth and water to a simmer and keep at a bare simmer.

4. In another saucepan cook onion, garlic, and gingerroot in butter over moderately low heat, stirring, until softened.

5. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed.

6. Stir in 1/4 cup broth and cook, stirring constantly, and keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added.

7. Stir in diced squash and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still al dente, about 18 minutes. Stir in chives and salt and pepper to taste.

   Spoon risotto into 2 shallow serving bowls and garnish with chives and Parmesan curls.