# What You’ll Need:
→ Fresh Produce
01 - 9 ounces cremini or button mushrooms, sliced
02 - 7 ounces butternut squash, peeled and diced
03 - 1 medium yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
06 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
→ Grains
07 - 1 and 1/2 cups arborio rice
→ Liquids
08 - 4 cups vegetable broth, heated
09 - 1/2 cup dry white wine
→ Dairy
10 - 1/2 cup freshly grated Parmesan cheese or vegan alternative
11 - 2 tablespoons unsalted butter or vegan margarine
→ Pantry
12 - 2 tablespoons olive oil
13 - Salt and black pepper, to taste
# How to Make It:
01 - Heat olive oil and 1 tablespoon of butter in a large, deep sauté pan over medium heat. Add chopped onion and cook for 2 to 3 minutes until translucent.
02 - Add minced garlic, sliced mushrooms, and diced butternut squash. Stir and cook for 5 to 7 minutes until vegetables begin to soften.
03 - Stir in arborio rice and cook for 2 minutes to coat the grains and lightly toast.
04 - Pour in dry white wine and stir until mostly absorbed by the rice.
05 - Add hot vegetable broth one ladle at a time, stirring frequently. Let the liquid absorb before each addition. Continue for 20 to 25 minutes until rice is creamy and al dente and squash is tender.
06 - Stir in remaining tablespoon butter, grated Parmesan, chopped parsley, and thyme. Season generously with salt and black pepper.
07 - Remove pan from heat, cover, and let risotto rest for 2 minutes. Serve garnished with extra parsley and additional Parmesan as desired.
