Butternut Squash Risotto
Ingredients
- One 4-pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
- 3 Tablespoons olive oil
- 2 Tablespoons brown sugar
- Salt and pepper, to taste
- 4 Cups chicken stock
- 1 Cup water
- 3 Tablespoons salted butter
- 1/2 onion, diced finely
- 2 Tablespoons minced thyme
- 1 1/2 Cup arborio rice
- 1/2 Cup white wine
- 1 Tablespoon heavy cream
- 1 Cup freshly grated Parmesan
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