Squash & Mushroom Risotto

recipe

• Step 1
  Heat a drizzle of olive oil in a frying pan over medium heat. Add the butternut squash. Season with salt & pepper. Cover & cook for 10-12 min, stirring occasionally, until tender & easily pierced with a knife.
• Step 2
  Meanwhile, clean & quarter the mushrooms, then peel & thinly slice the shallots.
• Step 3
  Bring the veggie broth to a simmer in a saucepan next to the frying pan. Make sure the broth is well-seasoned, adding salt if necessary.
• Step 4
  Check the squash. When it's tender, transfer to a dish & set aside.
• Step 5
  Heat a drizzle of olive oil in the same pan over medium heat. Add the shallots & mushrooms. Season with salt, pepper & Italian seasoning (if you have any). Sauté for 4-5 min, stirring often, until the shallots are translucent & the mushrooms have softened.
• Step 6
  Grate in the garlic, add the arborio rice & cook for 2 min, stirring to combine everything.
• Step 7
  Pour in the white wine & stir until it's absorbed.
• Step 8
  Add a ladle of simmering veggie broth to the rice & stir until it's absorbed. Continue with the remaining stock until the rice is cooked & creamy, about 20-25 min. Add more liquid as needed.
• Step 9
  When the rice is tender, stir in the pre-cooked squash & parmesan. Remove from the heat.
• Step 10
  Serve the squash & mushroom risotto on a plate. Sprinkle with extra grated parmesan, if you have any left, & season to taste with salt & pepper. Enjoy!