To create this delicious Risotto Alla Zucca, follow these simple steps:

1. Prepare the Broth: In a saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.
2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.
3. Add the Butternut Squash: Stir in the diced butternut squash and cook for about 5-7 minutes until it starts to soften.
4. Toast the Rice: Add the Arborio rice to the skillet, stirring constantly for 2-3 minutes until the rice is lightly toasted.
5. Pour in the Wine: Add the dry white wine to the skillet, stirring until the liquid is absorbed.
6. Gradually Add Broth: Begin adding the warmed vegetable broth, one ladle at a time. Stir continuously and wait until the liquid is mostly absorbed before adding more.
7. Cook the Risotto: Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.
8. Finish with Cheese and Butter: Once the rice is cooked, remove the skillet from heat. Stir in the grated Parmesan cheese and butter. Season with salt and pepper to taste.
9. Let it Rest: Allow the risotto to sit for a few minutes to thicken before serving.
10. Garnish: Serve the risotto hot, garnished with freshly chopped parsley.

By following these steps, you’ll create a wonderfully creamy Risotto Alla Zucca that will impress anyone who tries it!