Place the vegetable broth in a small saucepan over medium heat and heat to simmering. Reduce heat to medium-low and leave on the burner (while it's heating, you can start on the following steps).

Heat the olive oil in a large, deep skillet over medium heat. Once heated, add in the squash, chives, rosemary, thyme and sage and cook, stirring frequently, for ~5 minutes until the squash starts to brown and is mostly cooked (it doesn't need to be completely cooked at this stage, since it will continue to cook along with the risotto).

Add in the arborio rice and continue cooking, stirring frequently, for ~2-3 minutes. (You're just trying to get a little bit of a toast to the rice)

Add in ~1 cup of the vegetable broth and cook, stirring occasionally, until almost all of the liquid has been absorbed (this takes ~5 minutes or less).

Repeat step #4 two more times, until you've added in 3 cups worth of the broth to the risotto. Check the consistency of the risotto at this point. Risotto is done when it's softened but still has a little bite to it (you don't want it to be all mush, but don't want to crunch down on uncooked rice either) and also when it cannot absorb any more liquid.

For mine, it took 3+1/2 cups of broth until it reached the right consistency. Whenever it reaches the right consistency for you, add in the Parmigiano Reggiano cheese and the blended cottage cheese and stir to thoroughly incorporate.

Remove from heat, place on a serving platter and garnish with some chopped fresh parsley, if desired. Serve immediately.