Simple Butternut Risotto

Directions

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.