Butternut Squash Risotto with Parmesan

Ingredients

• 4 cups chicken stock
• 3 Tbsp olive oil
• 1 small onion (finely chopped (about 1 1/2 c.))
• 1/2 butternut squash (peeled and cut into 1/2-in. cubes (2 cups))
• coarse salt
• freshly ground black pepper
• 1 1/2 cup arborio rice
• 1/2 cup dry white wine
• 1 Tbsp rosemary (chopped)
• 2 Tbsp butter
• 1/2 cup parmesan (grated, plus more for serving)