1 3/4 cups rice for risotto (carnaroli, vialone nano, or arborio)
1/2 beef and 1/2 chicken bouillon cube dissolved in 5 cups water
2 tablespoons Italian flat-leaf parsley, finely chopped
1/2 cup Parmigiano-Reggiano, freshly grated
Put the onion and 2 tablespoons of the butter in a large heavy bottomed pot over medium low heat. Sauté the onion until it turns to a rich golden color.
While the onion is sautéing, remove the rind and the seeds from the squash, then cut it into 3/4 inch cubes. When the onion is ready, add the squash to the pan with about 1/2 cup of water. Season with salt and pepper and cook until the squash is tender, which takes about 10-15 minutes.
While the squash is cooking, heat the broth in a saucepot and keep it at a very low simmer.
When the squash is tender and all the water has evaporated, add the rice and stir until it is well coated. Add about 1 cup of the hot broth and continue stirring. Add only enough broth to produce the consistency of a rather thick soup and wait until all the liquid is absorbed before adding more. Continue until the rice is al dente, which takes 20-25 minutes.
Remove from the heat and stir in the chopped parsley, the grated Parmigiano and the remaining tablespoon of butter. Taste for salt and serve at once.