Squash Risotto

Also at Eric's request:

1/4 cup extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
1 small ACORN squash, peeled, seeded and diced to ~ 1/4 inch
2 cups Arborio rice
1/2 cup dry white wine (Pinot Grigio or similar)
4-5 cups chicken stock, kept at a simmer
4 tablespoons (1/2 stick) unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling

In a large skillet or saucepan, heat the olive oil over medium heat. Add the onion and squash, cooking until the onions have softened and are translucent but not browned 8 to 10 minutes. Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.

Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, stirring constantly and waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.