Simple Butternut Risotto

• 1 small onion, chopped
• 2 sprigs thyme, chopped
• 250 g butternut squash, peeled and diced (or pumpkin)
• 200 g arborio rice (no substitute please)
• 600 ml hot vegetable stock
• 2 tablespoons parmesan cheese, grated (or Grano Padano)
• 1 tablespoon olive oil

1. Fry the onion in oil until just transluscent.
2. Add thyme, squash and rice, stir until rice is well coated with the oil.
3. Add 2 ladles of hot stock and bring to a simmer.
4. Cook stirring almost constantly until most of the stock is absorbed.
5. Add the rest of the stock one or two ladles at a time until each addition is almost absorbed until the squash is tender and the rice is creamy and al dente.
6. Season to taste.
7. Scatter each of the 4 servings with cheese.

onion, thyme, butternut squash, arborio rice, parmesan cheese, olive oil

Taken from www.food.com/recipe/simple-butternut-risotto-256627 (may not work)