1/2 cup finely chopped onion
1 cup uncooked Arborio rice
4 to 5 cups vegetable or chicken broth
1/4 cup white wine or apple juice
1 medium (1 cup) red apple, chopped
1 medium (2 cups) butternut squash, quartered, seeded, peeled, cubed 1/2-inch
1/4 cup raisins
Salt, if desired
Melt butter in 10-inch skillet until sizzling; add onion. Cook over medium heat, stirring occasionally, 4-5 minutes or until softened. Add rice; continue cooking, stirring constantly, 2 minutes.
Combine chicken broth and wine in 4-cup measure or bowl. Reduce heat to medium-low. Slowly add 1 1/2 cups broth mixture. Cover; cook 10 minutes.
Uncover; add apple and squash. Continue cooking, adding remaining broth mixture 1/2 cup at a time and stirring occasionally after each addition, 12-15 minutes or until most of liquid is absorbed and rice is tender and creamy.
Reduce heat to low; add raisins. Cook 1-2 minutes or until heated through. Season with salt, if desired.
Cut squash into pieces. Peel pieces with vegetable peeler.