Butternut Squash Risotto

3 cups peeled, diced fresh butternut squash
olive oil
sea salt and fresh ground black pepper
4 cups low-sodium chicken broth
1/2 c onion, diced
1 Tb olive oil
8 oz mushrooms, sliced (2 cups)
1 Tb garlic, minced
1 c arborio rice
1 Tb fresh thyme leaves
1 Tb fresh sage, minced
1/2 c fresh or frozen peas (thawed)
1/4 c shredded fontina or parmesan cheese
2 Tb chopped walnuts, toasted

1. Preheat oven to 425. Toss squash with a little oil; season with salt and pepper. Spread squash in an even layer on a rimmed baking sheet. Bake until tender, about 25 minutes, stirring every 10 minutes. Set squash aside.

2. Meanwhile, bring broth to a simmer in a saucepan over medium heat; keep warm.

3. While broth is heating, saute onion in 1 Tb oil in a large saute pan over medium-high heat for 3 minutes. Add mushrooms and saute until they start to soften, 5 minutes. Add garlic and saute for 1 minute more. Add rice and stir to coat with oil and vegetables.

4. Add 1/2 c warm broth; simmer and stir with a wooden spoon until liquid evaporates, about 2 minutes. Stir in another 1/2 c warm broth; simmer, stirring occasionally, until liquid is almost all evaporated. Continue adding broth in 1/2 cup increments, adding more only after previous addition has been absorbed. Taste rice after three-quarters of the broth has been added. Rice is done when it's tender but still slightly firm and white in the very center (not chalky). Continue adding broth until only 1/2 c remains.

5. Add thyme, sage, peas and cheese to pan with last 1/2 c broth; stir until cheese melts, 1-2 minutes. Remove pan from heat before all liquid is absorbed. Gently fold in cooked squash and walnuts. Season risotto with salt and pepper. Garnish with additional thyme, if desired, and serve warm.