2 c. short grain brown rice
small butternut squash (about 2 cups), peeled and cut into 1/2" chunks
1 tbsp. olive oil
medium yellow onion, diced
2 garlic cloves, minced
1 tsp. dried thyme
1 bay leaf
6 oz. cooked lobster meat, cut into small pieces
8 c. chicken broth, divided
Bring the rice and 4 c. chicken broth to boil in a medium saucepan. Lower heat and simmer, covered, 30 minutes to partially cook the rice.
Boil the butternut squash in salted water until tender, about 15 minutes. Drain and cool slightly then puree 2/3 of the squash in a food processor until smooth.
Meanwhile, heat olive oil in a saute pan over medium heat. Add onion and cook until it starts to soften, about 5 minutes. Add garlic and cook 1 minute.
Pour the partially cooked rice and any liquid remaining in the saucepan into the pan with the onion and garlic. Add the thyme and bay leaf and stir.
Add the remaining 4 cups of broth 1/2 cup at a time, stirring occasionally each time until the broth has been absorbed before adding another 1/2 cup.
Spoon the pureed squash into the risotto and stir to combine. Add the diced squash and lobster and stir gently. Season worth salt and pepper and serve hot.