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1
Preheat oven to 450u00b0
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2
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 & pepper. Bake squash in middle of oven, stirring diced squash occasionally, until tender and lightly browned, 15-20 minutes. Scoop out flesh of the halved piece, holding in kitchen towel, and chop coarse.
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3
In a saucepan bring broth and water to a simmer and keep at a bare simmer.
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4
In another saucepan cook onion, garlic and ginger root in butter over moderately low heat, stirring until softened. Stir in rice and cook over moderate 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. Continue simmering and adding broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until about 1/2 of broth has been added.
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5
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.
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6
Stir in chives and salt and pepper to taste. Spoon risotto into two shallow serving bowls and garnish with chives and Parmesan curls.
