Cooking with Rena Lee

Prep Time: 35 min
Cook Time: 35 min

Yield:4

INGREDIENTS:

2 tbsp	olive oil
1	onion, finely chopped
1/2	medium butternut squash (about 1 lb), peeled and cut into 1/4in pieces
2	garlic cloves, finely chopped
	Kosher salt and 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, plus more for serving

DIRECTIONS:

Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 6-8 minutes.
Add the butternut squash, garlic, 1/2 tsp salt and 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.
Add the wine and simmer until absorbed, 8-10 minutes. Add half the broth and simmer, stirring once, until absorbed, 8-10 minutes.
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.