This is from "What We're Cooking Now", Issue 108, page 18. I love risotto, with its creamy richness from the broth, rice, and cheese. The addition of butternut squash made it even better. Instead of adding diced squash, I stirred in some leftover mashed squash-- there was enough squash so that this was halfway between a starch and a veg. Also, it was a gorgeous color-- saffron, schmaffron, just add squash. Very tasty-- it made a great side dish for the salmon.