Butternut Squash Risotto - Great Easy Recipe

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled and diced
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme
• 1 ½ cups Arborio rice
• 4 cups vegetable broth, kept warm
• 1 cup dry white wine (optional, or use more broth)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• ½ cup grated Parmesan cheese
• ¼ cup heavy cream (optional, for extra creaminess)
• 1 tbsp fresh sage, chopped
• 1 tbsp fresh parsley, chopped (for garnish)
• Salt and black pepper, to taste