Butternut Squash And Arugula Risotto

• 4 cups vegetable stock
• 2 tsp olive oil
• 5 tbsp cold butter, diced
• 1 None onion, chopped
• 4 cloves garlic, crushed
• 2 lbs butternut squash, peeled, deseeded, diced
• 2 tsp fresh thyme leaves
• 2 cups arborio rice
• 1 cup dry white wine
• 1 cup Parmesan (or vegetarian alternative), grated
• 2 cups arugula

1. Bring stock and 2 cups of water to simmer in medium saucepan. Meanwhile, heat olive oil and half the butter in large saucepan over medium-high heat. Add onion, garlic, squash and thyme to butter. Cook for 8 mins.
2. Add rice and cook for 2 mins, stirring to coat each grain with buttery juices. Add wine and sizzle for 2 mins.
3. Add hot stock, 1 ladleful at a time, adding another ladleful when previous has been absorbed. Stir regularly. Remove from heat when all but 1 ladleful of stock has been added and rice is just al dente (about 20 mins).
4. Stir in most of Parmesan, then remaining stock and butter. Add tight-fitting lid and allow risotto to stand for 5 mins.
5. Season with salt and pepper. Stir in arugula and sprinkle over remaining Parmesan.

vegetable stock, olive oil, cold butter, onion, garlic, butternut squash, thyme, arborio rice, white wine, parmesan, arugula

Taken from recipes-plus.com/api/v2.0/recipes/27267 (may not work)