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1
Steps #2 through #6 are for the Veggies.
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2
In a medium-large skillet, heat a thin film of oil on medium-high heat.
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3
Add mushrooms. Saute until oil absorbed (about 1 minute).
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4
Push mushrooms to sides and add butter to center. Wait until butter browns lightly.
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5
Add squash, thyme, salt, pepper, and stir. Saute until butternut squash is brown on all sides (or some sides) and cooked or just under-done.
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6
Add to risotto in step #14 below.
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7
Steps #8 through #16 are for the Risotto.
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8
Heat the wine by microwaving gradually until hot to the touch and set aside. Heat the broth in a small sauce pan on medium-high heat until hot to the touch, then turn it down and leave it on low heat.
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9
In a large saucepan, saute shallot and parsley in abundant olive oil. When brown and translucent, remove from pan with slotted spoon and set aside.
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10
Add rice to pan. Stir to coat, adding a tad more oil if necessary. Saute until rice becomes translucent (with a visible white core) and slightly colored but not brown (about 7-10 minutes), stirring to keep from sticking.
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11
Re-add shallot and parsley to pan. Add warm wine. Stir until wine evaporates.
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12
Just as the last of the liquid evaporates, add one ladle of warm broth. Stir gently.
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13
You will repeat step #12, adding a new ladle of broth whenever the liquid is low and stirring gently, until the rice is al dente (about 20-30 minutes). Look ahead to steps #14 and #15. You may or may not use all the broth. If you completely run out of broth, use water (heated to the same temperature as the broth).
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14
When the rice is almost done, before the last ladle or two of broth, add all the contents of the veggie pan.
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15
When rice is done, turn off heat. Stir in butter and cheese.
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16
Let sit for 2-3 minutes covered. Serve immediately, garnished with parsley.
