Instructions:
- Prepare the Ingredients:
- Peel and dice the butternut squash into small cubes.
- Slice the mushrooms and chop the onion and garlic.
- Heat the vegetable or chicken broth in a pot and keep it warm over low heat.
- Sauté the Vegetables:
- In a large skillet or wide pot, heat 1 tablespoon of olive oil over medium heat.
- Add the diced butternut squash and sauté for about 5-7 minutes until they start to soften. Remove from the skillet and set aside.
- In the same skillet, add another tablespoon of olive oil and sauté the mushrooms until they are golden brown. Remove from the skillet and set aside.
- Cook the Rice:
- In the same skillet, melt 1 tablespoon of butter over medium heat.
- Add the chopped onion and cook until translucent.
- Add the minced garlic and Arborio rice. Stir to coat the rice with the butter and cook for about 2 minutes until the rice becomes slightly translucent at the edges.
- Deglaze with Wine (optional):
- If using wine, pour in the white wine and stir until it’s mostly absorbed by the rice.
- Cooking the Risotto:
- Begin adding the warm broth, one ladleful at a time, stirring frequently. Allow the liquid to be absorbed before adding more broth. Adjust the heat so the risotto simmers gently.
- Incorporate Butternut Squash and Mushrooms:
- After about 10 minutes of cooking, add the sautéed butternut squash and mushrooms to the risotto. Continue adding broth and stirring.
- Finish the Dish:
- The rice should be creamy and tender after about 18-20 minutes of cooking. If needed, continue adding broth until you achieve the desired consistency.
- Once the rice is cooked, stir in the grated Parmesan cheese and fresh thyme leaves.
- Season with salt and pepper to taste.
- Turn off the heat and stir in the remaining tablespoon of butter for extra creaminess.
- Serve:
- Spoon the risotto onto serving plates or bowls.
- Garnish with chopped parsley and additional grated Parmesan cheese if desired.
Enjoy your homemade Butternut Squash and Mushroom Risotto!
