Butternut Squash Risotto

Name: Butternut Squash Risotto
Ingredients: 6-8 cups chicken broth (use vegetable broth for vegetarian option, and gluten-free stock for gluten-free version); 5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp; 1 small onion, finely chopped; 2 cups butternut squash, peeled, and finely diced; 2 cups arborio rice (can substitute medium grained white rice, but arborio is preferred); 1 cup dry white wine (such as Sauvignon Blanc); 1 cup freshly grated Parmesan cheese; 2 Tbsp chopped chives or garlic chives; Salt