Butternut Squash Risotto

For my first recipe, I thought I should one of my all time favorite recipes. This can actually be modified to nearly anything you want -- simply replace the squash with different vegetables, such as mushrooms, asparagus, or broccoli. No pictures this time, since I actually made this a few nights ago, but I will try in the future.

For the Risotto:

1 large butternut squash
1 tablespoon butter
1 medium onion, small diced
2 cups arborio or short grain rice
1/2 cup white wine
6 cups chicken or vegetable stock
1 cup parmiggiano reggiano
salt and pepper

Cut the squash crosswise in slices about 1 1/2 inches thick, and place skin side down on a baking sheet. Season with salt and pepper, and roast for about 45 minutes at 450 degrees, until golden and tender. About 30 minutes into the roasting, start the risotto. Melt the butter in a large skillet or pot and add the onion. Sauté for 5-10 minutes until soft. Add the rice and sauté for a few minutes, stirring constantly, until the grains become translucent on the edges and white spots appear in the middle. Add the wine and stir until it is absorbed. Then, begin adding the stock, 1/2 cup at a time, until it is all absorbed (this will take about half an hour).
By this time the squash should be done. Peel and dice, and when almost all of the stock has been absorbed, add the squash to the risotto. Finish adding all of the stock, and stir in half the parmiggiano reggiano. The rice should be soft but have a slight bite to it. Finish with the rest of the parmiggiano, season with salt and pepper, and serve immediately.