*Mom's Butternut Squash Risotto

Mom's Butternut Squash Risotto   ˝ stick unsalted butter  1 medium onion chopped  2 cloves garlic, minced  1 cup Arborio rice  3 TBS dry white wine  24oz chicken broth   ˝ cup grated Parmesan cheese, plus additional to pass around  1 Medium butternut squash   Cube butternut squash- 2 cups worth.  Roast for 10 minutes unitl slightly tender.    Melt butter in large saucepan over medium heat. Add onion and garlic, sauté 5 minutes. Add rice, stir 30 seconds.  Add butternut. Add wine, stir 1 minute. Add broth and simmer until rice is tender but slightly firm, stirring occasionally, about 25 minutes.   Mix in ˝ cup Parmesan cheese. Season with salt and pepper. Optional: sprinkle parmesan on top after you plate.