Asparagus and Squash Brown Rice Risotto

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Asparagus and Squash Brown Rice Risotto
Asparagus and Squash Brown Rice Risotto
1 tbsp. butter
1½ cups 1/4 -inch diced butternut squash
1 cup chopped onion
1 cup Uncle Ben's Instant Brown Rice
1 tsp. dried thyme
1 (32-oz.) container vegetable stock or reduced-sodium broth, warmed
1 cup 1-inch pieces thin asparagus
1/2 cup shredded Parmesan cheese

Prep: 10 minutes, Cook: 20 minutes,  Serves: 4

1. Melt butter in a large skillet over medium-high heat. Stir in squash and onion and cook for 5 minutes, stirring frequently.

2. Add rice and thyme, then add stock, 1/2 cup at a time. Cook, stirring frequently, until excess liquid has cooked off before adding more stock.

3. Add asparagus halfway through cooking. When all stock has been absorbed, stir in Parmesan cheese. Serve immediately.

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