Butternut Squash Risotto

2 tbsp olive oil

1 onion, finely chopped

1 lb butternut squash, peeled and cut into small cubes

2 cloves garlic

1/2 tsp slat

1/4 tsp pepper

3/4 C long grain brown rice

1 C dry Riesling

2 cans (14.5 oz.) vegetable broth

1/2 tsp ground thyme

1/4 C grated Romano cheese

Heat oil in a medium saucepan over medium heat. Add onion stirring occasionally and cook until tender, about 6-8 minutes. Add butternut squash, garlic, salt and pepper. Cover and cook for 5 minutes. Stir in rice and cook for 1 minute. Add wine and cook uncovered until absorbed. Add one can of broth and cook uncovered until absorbed. Add the remaining can of broth and cook uncovered until rice is tender and creamy, about 10 minutes. Add thyme and cheese. Serve warm with additional cheese on top of desired.

(inspired by Butternut Squash Risotto, by WomansDay)