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| 4 Esslöffel | butter unsalted |
| 1 gross | Onion chopped |
| 1 1/2 Tasse | Diced peeled butternut squash; about 8 ounces |
| 5 Tasse | Vegetable broth |
| 1 1/2 Tasse | Arborio rice |
| 1/2 Tasse | white wine dry |
| 1/4 Tasse | Parmigiano-Reggiano cheese; grated, about 1 oz. |
| 1 Esslöffel | Parsley fresh, minced |
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Melt 3 tablespoons butter in heavy large saucepan over medium-low heat. Add onion and saute until soft and light brown, about 10 minutes. Add squash and 1/2 cup stock. Cover pan and cook just until squash is tender, about 10 minutes. Mix in rice. Add wine and cook until absorbed, stirring occasionally. Add 4 cups stock and simmer uncovered until completely absorbed, stirring occasionally, about 30 minutes. Add 1/2 stock and stir until rice is tender and mixture is creamy, adding more stock if too thick, about 5 minutes. Mix in remaining 1 tablespoon butter and parmesan cheese. Season with salt and pepper.
Divide risotto among bowls. Garnish with parsley and serve.
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