Butternut Squash Risotto

2 cupswater - divided
3 1/2 cups beef broth - (14 1/4-ounce)
2 teaspoons olive oil
1/2 cup onion - finely chopped
1 pound butternut squash - cubed

1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups arborio rice
1/2 cup parmesan cheese - (2 ounces)
3 tablespoons unsalted butter
2 tablespoons parsley - finely chopped

Bring 1 1/2 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 1/2 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 1/2 cup broth mixture;
cook until liquid is nearly absorbed, stirring constantly. Add the remaining
broth mixture, 1/2 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.