Winter Risotto

By Laura77

Ingredients

• 1 1/2 cups of Arborio rice
• 4 cups of chicken or veggie stock, simmering hot on stove
• 2 cloves of minced garlic
• 1/2 of chopped onion
• fresh thyme
• 1/2 cup white wine
• 3 cups of roasted medium diced butternut squash
• 1 1/2 cups of sliced crimini mushrooms
• 1 large handful of fresh torn baby spinach or kale
• 1/2 cup of grated Parmesan cheese

Preparation

Step 1

In a heavy pot on medium heat, drizzle bottom with olive oil and 1 T of butter, toss in the onion and garlic and saute. Next toss in the rice and season with fresh thyme, salt and pepper, cook rice until you see a light golden color. Deglaze with the wine, letting it cook down.
By ladle fulls, start adding stock stirring until it's absorbed into the rice, keep adding stock and stirring. Towards the end, add in your squash, mushrooms and spinach, gently stirring until all stock is gone. Turn off the heat, toss in your cheese, and a little drizzle more of the olive oil. Taste for salt and pepper.