Posted: January 23 2011 in RecipesRice

2 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
1½ cups Arborio rice
4 cups chicken broth
½ tsp salt
½ tsp fresh thyme
¼ tsp pepper
4 cups large bite size pieces of peeled Butternut squash
½ cup grated Parmesan cheese
¼ cup fresh parsley, minced (optional)

In a large saucepan, heat oil over medium heat; cook onion and garlic, stirring for 2 to 3 minutes.  Add rice; cook, stirring for 2 to 3 minutes.

Stir in chicken broth, salt, thyme and pepper, bring to boil.  Cover and reduce heat to medium-low; cook for 5 minutes.  Stir in squash; simmer for 15 to 18 minutes or until squash and rice are tender but still slightly firm.

Serve immediately topped with cheese and parsley.  (If rice gets dry upon standing, add a little more chicken broth.)

For variation, add diced cooked bacon or smoked sausage.