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This rich and creamy risotto is infused with the flavors of autumn, featuring earthy mushrooms, sweet butternut squash, and a splash of red wine. Each bite delivers a comforting warmth, making it the perfect dish for chilly evenings. Finished with a sprinkle of parmesan and fresh herbs.

 

Ingredients

  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 cup dry red wine
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup butternut squash, diced
  • 1 cup mushrooms, sliced
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon thyme, dried or fresh
  • Salt and pepper to taste
  • Fresh parsley for garnish

 

Directions

In a saucepan, heat the vegetable broth over low heat; keep warm.
 

In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until softened.
 

Stir in the butternut squash and mushrooms; cook until tender, about 5 minutes.
 

Add the Arborio rice, stirring until coated and slightly translucent, about 2 minutes.
 

Pour in the red wine, stirring until absorbed.
 

Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.
 

Stir in parmesan cheese, thyme, salt, and pepper.
 

Serve warm, garnished with fresh parsley.