Chop the onion and fry in the oil. Separate the flesh of the squash,
and dice
Add to the onion and fry for about 10 minutes. Then add
the rice, and fry until translucent (2-3 minutes)
Add the wine, and stir vigorously until it has been absorbed. Then add the stock, little by little, and keep stirring as each spoonful is absorbed and add it half at a time, stirring hard, then leave for about 10 minutes
After 10 minutes add the other half, stir hard, and leave for another 10 minutes or so on a low heat/simmer until the rice is cooked and most of the stock has been absorbed. It should not be soupy, but still should be moist. Season to taste, and stir in the grated Parmesan cheese before serving.
