Simple Butternut Risotto

1. 1

   Fry the onion in oil until just transluscent.

2. 2

   Add thyme, squash and rice, stir until rice is well coated with the oil.

3. 3

   Add 2 ladles of hot stock and bring to a simmer.

4. 4

   Cook stirring almost constantly until most of the stock is absorbed.

5. 5

   Add the rest of the stock one or two ladles at a time until each addition is almost absorbed until the squash is tender and the rice is creamy and al dente.

6. 6

   Season to taste.

7. 7

   Scatter each of the 4 servings with cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.