Butternut Squash and Pea Risotto

1 c arborio rice
1 pint chicken stock
water as needed
1/2 onion, diced
2 cloves garlic, minced
1 c butternut (or acorn) squash, roasted, mashed until smooth
1/2 c peas
pinch saffron threads
1/2 t thyme
salt & pepper to taste
2 T butter
olive oil
1/4 c shredded parmesan cheese

Prep veggies.
Heat chicken stock in a saucepan, and keep warmed on the stove.
In  a large, wide pan, heat 1 T olive oil over medium heat.  Sautee the onions and garlic until translucent.  Add the arborio rice, and mix until the rice is lightly coated in oil.  Add the saffron threads and thyme, and about 1/2 c of the chicken stock.  Mix well, and reduce heat to medium low.  Continue stirring to keep the rice evenly coated with liquid.  As the rice absorbs the stock, add more stock, each time adding about half a cup. No need to be constantly stirring- that'll make the risotto a little gummy, actually.  Season with salt and pepper if necessary.  I usually end up adding only pepper, as the chicken stock and parmesan cheese contain give the dish plenty of salty goodness.

You will likely use up all of the stock before the rice is cooked.  No need to open up another container of stock- the first bit provides plenty of flavor.  So, I add more water to the stock pan, so I have hot liquid ready to go.  Once the rice is mostly cooked, add in the squash and more water and mix well.  Cook a few minutes more, and add the peas (they're best when they're barely cooked).  Continue stirring and adding water until the risotto is completely cooked (slighly al dente is ok), and it's getting nice and creamy.  Remove from the heat, and add a pat of butter, and the parmesan cheese.  Mix, and serve.  Top with toasted pine nuts (optional).  Enjoy!