I love making risotto, and have tried several different kinds. This was a big winner. I used the recipe in the Williams Sonoma Risotto cookbook below, and it's awesome.
If you've never cooked risotto, it may seem intimidating, but it's really simple. It just requires a bit of time and patience, as the most difficult part is stirring the rice and adding the broth - it takes about 20-30 minutes to do this. But, the result is a very tasty treat that makes a great meal for everyone. And, the best part is that you can make it with just about anything - vegetables, chicken, mushrooms, seafood, even squid ink! So, the next time you see some chopped squash at the store, consider making this!