Squash Risotto

1. In a medium pan over medium heat add oil, onion, garlic and parsley and let it saute for a few minutes until the onions start to soften.
2. Remove garlic and parsley stem, then add the squash cubes and let it cook for 5-7 minutes, stirring constantly. If it gets too dry, add some vegetable broth.
3. Add rice, stir and let it blend with the squash. Then add the vegetable broth a bit at a time, always stirring so the bottom doesn’t burn.
4. Cook for 15-20 minutes, or until rice is al dente. The broth has to evaporate and reach a creamy consistency.
5. Turn off heat and add butter and Parmigiano.
6. Let it sit for a couple minutes, then serve.