Butternut Squash Risotto

Directions

Halve squash lengthwise and discard seeds. Peel one half and cut into 1/4 inch dice. Put remaining half, cut side down, in an oiled shallow baking pan with diced squash and season with salt and pepper. Bake squash in middle of oven, stirring diced squash occasionally, until tender and browned lightly, 15-20 minutes. Holding halved squash in a kitchen towel, scoop out flesh and chop coarse. In a saucepan bring broth and water to a simmer and keep at a bare simmer In another saucepan cook onion, garlic and gingerroot in butter over moderately low 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. 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 diced and chopped 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.