One-Pan Mushroom Harvest Risotto (Print Version)

Creamy mushroom risotto with butternut squash and herbs for a warming, flavorful vegetarian main dish.

# What You’ll Need:

→ Fresh Produce

01 - 9 ounces cremini or button mushrooms, sliced
02 - 7 ounces butternut squash, peeled and diced
03 - 1 medium yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
06 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

→ Grains

07 - 1 and 1/2 cups arborio rice

→ Liquids

08 - 4 cups vegetable broth, heated
09 - 1/2 cup dry white wine

→ Dairy

10 - 1/2 cup freshly grated Parmesan cheese or vegan alternative
11 - 2 tablespoons unsalted butter or vegan margarine

→ Pantry

12 - 2 tablespoons olive oil
13 - Salt and black pepper, to taste

# How to Make It:

01 - Heat olive oil and 1 tablespoon of butter in a large, deep sauté pan over medium heat. Add chopped onion and cook for 2 to 3 minutes until translucent.
02 - Add minced garlic, sliced mushrooms, and diced butternut squash. Stir and cook for 5 to 7 minutes until vegetables begin to soften.
03 - Stir in arborio rice and cook for 2 minutes to coat the grains and lightly toast.
04 - Pour in dry white wine and stir until mostly absorbed by the rice.
05 - Add hot vegetable broth one ladle at a time, stirring frequently. Let the liquid absorb before each addition. Continue for 20 to 25 minutes until rice is creamy and al dente and squash is tender.
06 - Stir in remaining tablespoon butter, grated Parmesan, chopped parsley, and thyme. Season generously with salt and black pepper.
07 - Remove pan from heat, cover, and let risotto rest for 2 minutes. Serve garnished with extra parsley and additional Parmesan as desired.

# Additional Tips:

01 - For a vegan adaptation, substitute plant-based margarine and vegan Parmesan.
02 - Sautéed spinach or kale can be folded in with the herbs for extra greens.
03 - For added depth, pair with Pinot Grigio or Chardonnay.
04 - Sweet potato is a suitable replacement for butternut squash.

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