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Heat 3 tbsp of olive oil in a dutch oven on medium heat.
Saute the onion and the squash for 10 minutes.
Set the water mixed with oxo to simmer on the stove beside the pot.
Add the rice to the onion mixture and stir 4 minutes.
Pour in the wine and the 1 cup of chicken stock. Stir until absorbed. Add ladlefuls of the simmering liquid, stirring until absorbed between each addition over about 18 minutes.
Remove from the heat and stir in 3 tbsp of butter. Sprinkle in the parmesan.
Season with cracked pepper.
Check seasoning and sprinkle on maldon salt to taste.