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.
