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1
Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot.
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2
Make sure that the stock or broth is well seasoned.
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3
Heat the olive oil over medium heat in a wide, heavy nonstick skillet.
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4
Add the onion.
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5
Cook, stirring, until tender, about five minutes.
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6
Add the squash and a generous pinch of salt.
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7
Turn the heat up to medium high, and cook, stirring often, until the squash is translucent but not too soft, about five minutes.
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8
Stir in the rice and the garlic, and stir until the grains separate and begin to crackle.
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9
Add the wine, and stir until it has been absorbed.
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10
Turn the heat back down to medium, and begin adding the simmering stock a couple of ladlefuls (about 1/2 cup) at a time.
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11
The stock should just cover the rice and should be bubbling, not too slowly but not too quickly.
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12
Cook, stirring often, until the rice is just about absorbed.
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13
Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry.
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14
You do not have to stir constantly, but stir often.
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15
When the rice is tender all the way through but still chewy, in about 25 minutes, it is done.
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16
Taste now and adjust seasoning, adding salt and pepper to taste.
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17
Add another ladleful of stock to the rice.
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18
Stir in the lemon zest, lemon juice, parsley and Parmesan.
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19
Remove from the heat.
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20
The mixture should be creamy (add more stock if it isnt).
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21
Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
