Butternut Squash Risotto

From the Capital Area Food Bank’s recipe page: Capitalareafoodbank.org/recipes

1 small butternut squash, peeled, halved, seeds removed, cut into 1/2-inch pieces
1 large onion, chopped
2 tablespoons Olive Oil
Pinch of nutmeg
Sprig of minced fresh thyme or sage
1 1/2 cups uncooked brown rice
3 cloves garlic, minced
3 cups chicken broth or vegetable stock, heated
1/2 tsp. salt
1/4 tsp black pepper
1/2 cup grated parmesan cheese

Heat the oil in a large pot (with a lid) over medium heat. Add onion and cook until softened, about 5 minutes. Add squash, nutmeg, and thyme or sage, and cook 5 more minutes. Add rice and garlic and cook, stirring, for 1 minute.
Add 2 cups hot chicken stock. Lower the heat, cover, and simmer until the liquid is absorbed, about 15 minutes. Repeat with the remaining 1 cup of chicken stock. Cook until butternut squash is tender and the liquid is absorbed, 10-15 more minutes.
Stir in the salt, pepper, and parmesan cheese.