Butternut Squash Risotto
Ingredients
- 2 tbsp. olive oil
- 1 onion
- ½ medium butternut squash (about 1 lb)
- 2 clove garlic
- Kosher salt and pepper
- ¾ c. arborio rice
- 1 c. dry white wine
- 3½ c. low-sodium chicken or vegetable broth
- 2 tsp. fresh thyme
- ¼ c. grated Romano (1 oz)
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