Instructions: In a heavy-bottomed pan, cook scallions or shallots in oil over low-medium heat until lightly golden (about five minutes).

Add arborio rice and turn several times to coat with oil. Turn the heat to medium-high, and add a ladle of broth, stirring constantly to keep rice from sticking to the bottom or sides of pan. When the broth has been absorbed, add another ladleful of broth the squash, and the parsley. Stirring steadily, to keep the rice from sticking, add the balance of the broth, a ladleful at a time.

The rice is done when it is firm, but tender, and without a chalky center

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