1/2cupdry white wineor substitute additional chicken broth
1 1/2cupsgrated Parmesan cheese
Heat the chicken broth in a large pan along with the saffron threads to extract the color and flavor from the saffron. When the saffron has steeped to your satisfaction, remove the pan from the heat and set aside.
In a large saucepan, sauté the butternut squash in butter for a few minutes. When the squash begins to brown, add the diced onion.
When the onions have become translucent, add the rice and stir to coat with butter until all of the rice is shiny, and the rice turns white and chalky.
Gradually add one cup of broth at a time, as well as the wine, until the liquid soaks into the rice. This should take about 20 to 25 minutes, until all of the broth and wine, if used, is incorporated. At this point, the mixture should be creamy.
Add Parmesan and stir to incorporate. Taste the rice, and adjust the seasoning with salt and pepper. Parmesan is a little salty, so don't check for seasoning until after you’ve added the cheese. Let the risotto rest for a few minutes before serving.