Ingredients:

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

Instructions:

1. Heat Olive Oil Over Medium Heat in a Large Pot. Add the Onion and Cook until Soft, while Stirring. 
2. Add the Rice and Cut Butternut Squash, stir for about 2 to 3 Minutes, or until the rice is translucent (except for the white center). 
3. Add White Wine and Stir Well.
4. Slowly, Pour the Stock in 1 Cup at a time, continuously stirring with spoon. Allow the Stock to absorb before adding the next cup. Once all Stock has been added, allow the Rice to be cooked al dente. This process should take about 20 to 25 Minutes.
5. Add the Shrimp and Thyme in a few minutes before its done. Stir well and cook Shrimp is cooked through. 
6. Season with Salt and Stir in the Parmesan Cheese.
7. Serve and Enjoy!