Butternut Squash Risotto

Bring 1½ cups water and broth to a simmer in a large saucepan (do not boil). Keep warm over low heat. Heat the oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring frequently. Add ½ cup water, squash, salt and pepper; cook 10 minutes or until squash is tender and water has almost evaporated. Add rice; stir until combined. Stir in ½ cup broth mixture; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in cheese, butter and parsley. Serve immediately.