Butternut Squash and Shiitake Mushroom Risotto

• 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

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.

vegetable broth, olive oil, shallots, butternut squash, mushrooms, thyme, salt, black pepper, arborio, white wine, parmesan

Taken from recipeland.com/recipe/v/butternut-squash-shiitake-mushr-51557 (may not work)