Butternut Squash and Shiitake Mushroom Risotto
vegetable broth or low salt chicken broth
or other vegetable oil
peeled and chopped, 1/2-inch pieces
caps, thinly sliced
or to taste
arborio (short-grain) rice
Add broth in a medium saucepan, bring to a simmer over medium-high heat.
Reduce the heat, so the broth remains steaming, but is not simmering.
At the same time, add oil in a large saucepan over medium heat.
Stir in shallots, cook, stirring, until fragrant, 1 to 2 minutes.
Add butternut squash and mushrooms, cook, stirring often, until most of the liquid comes out of the mushrooms, 4 to 6 minutes.
Stir in thyme, salt and black pepper, cook for 30 seconds to 1 minute.
Stir in rice, stir until translucent, 1 to 2 minutes.
Pour in wine and cook, stirring, until almost absorbed by the rice, 2 minutes.
Pour in ½ cup of the hot broth, reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed.
Keep adding the broth ½ 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 . (You may have some broth left.)
Remove from the heat and mix in cheese.