Name: Butternut Squash Risotto with Shrimp
Ingredients: 1/4 Cup Extra Virgin Olive Oil; 1 Yellow Onion, Diced Finely; 2 Cups Arborio Rice; 2 Teaspoons Fresh Thyme; 3 Cups Butternut Squash, Peeled and Chopped into Small Pieces; 1 Cup White Wine; 6 Cups Vegetable Stock; 1 Lb Shrimp, Peeled and Deveined; Kosher Salt; 1/2 Cup Grated Parmesan Cheese

Page Title

Butternut Squash Risotto with Shrimp