Over medium-high heat melt the butter in a medium-sized saucepan.
Add the Arborio rice and sauté 1-2 minutes. Add the white wine and salt. Stir until liquid boils and is absorbed.
In a separate pan heat the chicken broth. Add the chicken broth in 1cup increments to the rice. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth allowing each time for the broth to almost completely be absorbed for a total cook time of about 20 minutes. Rice should be creamy and tender.
Stir in Stonewall Kitchen Butternut Squash Sauce. Place in a serving dish and top with Parmesan cheese. Serve hot.