Creamy Butternut Squash Risotto

• 1 1/4 cups uncooked Arborio rice or other medium-grain rice
• 2 teaspoons olive oil
• 2 1/2 cups fat-free, less-sodium chicken broth
• 1 cup water
• 1 (12-ounce) package frozen pureed butternut squash (such as McKenzie's)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 tablespoons grated fresh Parmesan cheese
• Grated fresh Parmesan cheese (optional)
• Thyme sprigs (optional)

1. Combine rice and oil in a 1 1/2-quart microwave-safe dish, stirring to coat. Microwave, uncovered, at HIGH 3 minutes.
2. Add broth and 1 cup water to rice mixture; microwave, uncovered, at HIGH 9 minutes. Stir well; microwave, uncovered, at HIGH 6 minutes. Remove from microwave; let stand 5 minutes or until all liquid is absorbed.
3. While risotto stands, heat squash in microwave at HIGH 2 minutes or until warm. Add squash, salt, pepper, and cheese to risotto. Stir well to combine. Garnish with additional cheese and thyme sprigs, if desired.

rice, olive oil, chicken broth, water, butternut squash, salt, freshly ground black pepper, parmesan cheese, parmesan cheese, thyme

Taken from www.myrecipes.com/recipe/creamy-butternut-squash-risotto (may not work)