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Ingredients

• 1/2 small butternut squash, peeled, seeded, and cut into 1/2-inch cubes
• 1 small acorn squash, peeled, seeded, and cut into 1/2-inch cubes
• 3 tablespoons olive oil, divided
• 1 tablespoon balsamic vinegar
• 4 teaspoons chopped fresh thyme, divided
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper
• 4 to 5 cups low-sodium chicken broth
• 2 tablespoons unsalted butter
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 1/2 cups uncooked Arborio rice
• 1/4 cup white wine (such as Chardonnay)
• 1/2 cup freshly grated Parmesan cheese, divided

Description

I Tried This Recipe With Several Kinds Of Squash, As Well As Sweet Potatoes. It Was Really Best With The Butternut. To Simplify, You Could Get By With Using Just One Type, If You Prefer. Also, You Can Make This A Vegetarian Main Dish By Substituting Veget

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