Butternut Squash Risotto

Name: Butternut Squash Risotto
Ingredients: 6 cups (1.4 liters) chicken broth (use vegetable broth for vegetarian option, and gluten-free stock for gluten-free version); 5 tablespoons (70 g) unsalted butter, divided; 1 small onion, finely chopped (about 1 cup); 2 cups (240g) butternut squash , peeled, and finely diced (1/4-1/2 inch); 2 cups (400g) arborio rice (can substitute medium grained white rice, but arborio is preferred); 1 cup (236 ml) dry white wine (such as Sauvignon Blanc); 3/4 cup (40g) freshly grated Parmesan cheese , divided; 2 t ablespoons chopped chives or garlic chives; Kosher salt