Winter squash risotto

1 butternut or acorn squash
½ cup olive oil
1 medium sweet onion, diced
2 large cloves garlic
2 cups arborio rice
6 cups chicken stock (or 3 cups homemade, 3 cups water)
1 cup dry white wine
½ cup grated parmesan
4 T. salted butter
salt and pepper to taste
more parmesan to grate on top

Cut the squash in half and clean out, then roast on an oiled baking sheet until very soft. Scrape out flesh. Mash roughly with fork. Start stock (or stock and water) heating in medium size pan; bring to a simmer and hold it there throughout. Heat olive oil over medium heat, then saute onion and garlic until soft. Add the rice and stir to coat while heating for approximately 1 minute. Add the wine, stirring constantly until the liquid is absorbed. Add the simmering stock, 1-2 cups at a time, stirring frequently and letting the excess liquid be absorbed with each addition, like any risotto. When most of the liquid of the final addition has been absorbed, add the squash, stirring until it is heated through and lumps are broken up. When the risotto is the desired consistency, stir in cheese, butter, and salt and pepper to taste. Serve immediately with more cheese on top.