Saute onion in olive oil over low heat about 10 minutes. Add squash and .5 cup chicken broth. Cover pan and cook until squash is tender, about 10 minutes. Add rice and wine and cook until wine is absorbed. Add 2.5 cups broth and simmer uncovered until liquid is absorbed, about 30 minutes. Add .5 cup broth and stir until rice is tender and creamy, about 5 minutes. Mix in Parmesan and serve. From Bon Appetit.
