Butternut Squash Risotto

2 T. extra virgin olive oil

1 yellow onion, diced

Salt and freshly ground pepper, to taste

2 garlic cloves, finely minced

¾ t. finely chopped fresh thymes

1½ c. Arborio rice

½ c. dry white wine

6 c. chicken broth, warmed

2 T. cold unsalted butter

½ c. grated Parmigiano-Reggiano

1½ c. butternut squash puree, warmed

2 T. finely chopped fresh flat leaf parsley

Directions:

In a 4 quart saucepan over medium high heat warm the olive oil.

Add the onion, salt and pepper and cook, stirring occasionally, until soft and translucent about 7 minutes.

Add the garlic and thyme and cook, stirring, for 30 seconds.

Add the rice and stir well to coat.

Cook, stirring constantly, until rice is translucent. About 3 minutes.

Add the wine and stir until is completely absorbed, about 30 seconds.

Add ½ cup of the broth and stir until it is almost completely absorbed.

Continue adding the broth ½ cup at a time, stirring after each addition.

When the rice is tender but firm to the bite, about 20-25 minutes, remove from heat.

Stir in the butter until melted, then stir in the cheese, squash and parsley.

Adjust the seasonings with salt and pepper.

Serve immediately.

Yield: 4-6 servings