2 cups vegetable broth

½ cup water

1 small butternut squash, peeled, seeded and cut to ¼-inch cubes

1 small onion, chopped

2 Tbsp olive oil

2 Tbsp butter

½ cup arborio rice

¼ cup dry white wine

2 Tbsp chopped fresh chives

Parmesan cheese shavings

Preparation:  Serves 2

In a small saucepan over high heat, bring broth and water to a simmer; cover and reduce heat to maintain  simmer.

In medium saucepan over medium heat, melt butter and cook butternut squash and onion until tender and browned lightly, about 15 minutes. Stir in rice and cook 1 minute. Add wine and continue cooking and stirring until wine is absorbed. Stir in ¼ cup broth and continue to cook and stir until absorbed. Repeat with remaining broth, ¼ cup at a time, stirring slowly and constantly until rice is creamy-looking but still al dente, about 15 minutes. Stir in chives and season with salt and pepper to taste.

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