Creamy Butternut Squash & Mushroom Risotto: A Taste of Autumn

Ingredients

• 300g Arborio rice
• 1 small butternut squash (peeled and diced)
• 250g mixed mushrooms (such as chanterelles, oyster, or cremini), sliced
• 1 onion, finely chopped
• 1 garlic clove, minced
• 1L vegetable broth, kept warm
• 100ml dry white wine
• 50g freshly grated Parmesan
• 3 tbsp olive oil
• Salt & pepper to taste
• Fresh sage or thyme leaves (for garnish)

Instructions:

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