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1
In a small saucepan over medium-low heat, warm the chicken broth until just under a simmer and keep on a back burner.
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2
In a large saucepan over medium heat, melt the butter; cook, stirring occasionally, until the milk solids begin to turn golden brown and the butter takes on a nutty aroma, 5-6 minutes.
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3
Remove 2 and set aside.
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4
Lower heat so that the butter doesn't burn, quickly add onions and saute, stirring occasionally, until slightly softened and translucent, 2-3 minutes.
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5
Add white wine, and cook down until almost evaporated, another 3-4 minutes.
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6
Add 2 cups of the butternut squash and 3/4 cup of the hot chicken broth, and gently simmer until squash is tender but not falling apart and broth is reduced, 8-10 minutes.
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7
Gently stir in the Arborio rice, and mix until it is well incorporated.
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8
Add another 1/2 cup of broth and stir frequently until the liquid is absorbed.
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9
At this point, add the remaining 1/2 cup of butternut squash and another 1/2 cup of broth.
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10
Continue adding broth in 1/2 cup increments, letting the rice absorb the liquid between additions, until the rice is al dente and creamy, which should take about 3 1/2-4 cups of broth and approximately 20-25 minutes.
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11
Be sure to keep the heat adjusted so that the broth in the risotto stays at a gentle simmer.
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12
When the risotto is cooked, stir in scallions and remove from heat.
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13
Let rest for 2-3 minutes, then stir in the remaining 2 tablespoons of brown butter and Parmesan.
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14
Season to taste with salt and pepper and serve immediately with extra Parmesan cheese.
