Butternut Squash Risotto (Women's Day)

2 Tbsp olive oil
1 onion, finely chopped
1/2 med butternut squash (about 1lb), peeled & cut into 1/4-in. pieces
2 cloves garlic, finely chopped
Kosher salt & pepper
3/4 cup Arborio rice
1 cup dry white wine
3 1/2 cups low-sodium chicken or vegetable broth
2 tsp fresh thyme
1/4 cup grated Romano (1 oz.), plus more for serving

1. Heat the oil in a large skillet over medium heat. Add the onion & cook, covered, stirring occasionally, until tender, 6-8 minutes.
2. Add the butternut squash, garlic, 1/2 tsp salt, 1/4 tsp pepper and cook, covered, stirring occasionally, until the squash is beginning to soften, 5-6 minutes. Stir in the rice and cook for 1 minute.
3. Add the wine and simmer until absorbed, 8-10 minutes. Add half the broth (1 3/4 cups) and simmer, stirring once, until absorbed, 8-10 minutes.
4. Add the remaining broth and simmer, stirring once, until the rice is tender and creamy and the broth has been absorbed, 8-10 minutes. Stir in the thyme and Romano. Serve with additional Romano, if desired.

Number of Servings: 4

Recipe submitted by SparkPeople user LADYJAINAZ.