Butternut Squash Risotto

Recipe from Gourmet, October 1995

I love risotto and this is one of the best recipes I have come across.

(serves 2 as a main, 4 as a side)
1 small butternut squash, pumpkin or kabocha, (about 1 1/2 pounds)
1 3/4 cups chicken broth
1/2 cup water
1 small onion, chopped (about 1/2 cup)
1 large garlic clove, sliced thin
1 1/4 teaspoons minced peeled fresh ginger root
3 tablespoons unsalted butter
1/2 cup Arborio or long-grain rice
1/4 cup dry white wine
chopped fresh chives and Parmesan for garnish

Preheat oven to 450°F. Halve squash lengthwise and discard seeds. Peel one half and cut into 1/4-inch dice. Put diced squash and remaining half, cut side down, in an oiled baking pan and season with salt and pepper. Bake squash in middle of oven, stirring diced squash occasionally, until tender and browned lightly, 15 to 20 minutes. Holding halved squash in a kitchen towel, scoop out flesh.

In a saucepan bring broth and water to a simmer and keep at a bare simmer. In another saucepan cook onion, garlic, and ginger root in butter over moderately low heat, stirring, until softened. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. 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. Stir in all squash and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still al dente, about 18 minutes in total. Salt and pepper to taste. Spoon risotto into 2 shallow serving bowls and garnish with chives and Parmesan curls.