Butternut Squash and Shiitake Mushroom Risotto

Ingredients

• 5 cups stock vegetable broth or low salt chicken broth
• 1 1/2 tablespoons olive oil or other vegetable oil
• 3 medium shallots thinly sliced
• 3 cups butternut squash peeled and chopped
• 1/2-inch pieces
• 2 cups mushrooms
• shiitake caps
• thinly sliced
• 3/4 teaspoon thyme dried
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon black pepper freshly ground
• 1 cup arborio (short-grain) rice
• 1/2 cup white wine dry
• 13 cup parmesan
• parmigiano-reggiano cheese
• grated

Instructions

1. Add broth in a medium saucepan, bring to a simmer over medium-high heat.
2. Reduce the heat, so the broth remains steaming, but is not simmering.
3. At the same time, add oil in a large saucepan over medium heat.
4. Stir in shallots, cook, stirring, until fragrant, 1 to 2 minutes.
5. Add butternut squash and mushrooms, cook, stirring often, until most of the liquid comes out of the mushrooms, 4 to 6 minutes.
6. Stir in thyme, salt and black pepper, cook for 30 seconds to 1 minute.
7. Stir in rice, stir until translucent, 1 to 2 minutes.
8. Pour in wine and cook, stirring, until almost absorbed by the rice, 2 minutes.
9. Pour in 1/2 cup of the hot broth, reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed.
10. Keep adding the broth 1/2 cup at a time, stirring after each adding until all the liquid has been absorbed, until the rice is tender and creamy, about 40 minutes .
11. (You may have some broth left.)
12. Remove from the heat and mix in cheese.
13. Serve warm.