This recipe comes from the Cooking Light cookbook.  Cooking Light used to be a magazine.  It was owned by Sunset magazine, a west cost magazine.  I still get it and enjoy it even thought I am stuck in TN.  Not having a good time lately.  All the time I was stirring this I thought of a friend who died who loved to cook as much as I do.  

Ingredients:

2 cans (14.5 oz. each) low sodium chicken broth

1/2 C water

1 T unsalted butter

Course salt and ground pepper

1 C Arborio rice

1/2 C dry white wine

1/3 C grated Parmesan cheese, + more for garnish

1 T chopped fresh sage + more for garnish

Directions:

1. In a medium saucepan, bring broth and water to a simmer over medium heat, cover pan.
2. Meanwhile, in a medium Dutch oven or heavy pot, melt butter over medium heat.  Add squash, season with salt and pepper.  Cook, stirring often until edges soften, 6-8 minutesAdd rice and cook stirring until translucent around the edges about 1 minute.
3. Add wine, cook, stirring until evaporated, about one minute.  reduce heat to medium-low.  Add 1/2 C hot broth .  Cook stirring until almost all liquid is absorbed.  Repeat process  gradually adding broth until rice is cooked and liquid is creamy, about 25 minutes.  (I have a ladle that is 1/2 C, makes adding the liquid very easy.)
4. Serve immediately, garnished with additional Parmesan and sage, if desired. 
5. To make this a one dish meal, I added a can of chicken meat toward the end.