Squash and White Bean Risotto

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 garlic clove, minced
• 1 cup arborio rice
• 3 cups chicken broth
• 2 cups diced peeled butternut squash
• 1 teaspoon dried thyme leaves
• 12 teaspoon salt
• 14 teaspoon pepper
• 1 (540 ml) can navy beans or 1 (540 ml) can white kidney beans, drained and rinsed
• 12 cup grated parmesan cheese
• 2 tablespoons chopped fresh Italian parsley

1. in a large Dutch oven or ovenproof saucepan, heat oil over medium heat; cook onion and garlic until softened, about 2 minutes,.
2. Stir in rice to coat.
3. Stir in broth, squash, thyme, salt, pepper and beans; cover and bake in a 325F oven for 40 minutes or until rice and squash are tender and most of the liquid to absorbed.
4. Let stand, covered, for 20 minutes or until remaining liquid is absorbed.
5. Sprinkle each serving with cheese and parsley.

olive oil, onion, garlic, arborio rice, chicken broth, butternut squash, thyme, salt, pepper, parmesan cheese, fresh italian parsley

Taken from www.food.com/recipe/squash-and-white-bean-risotto-407762 (may not work)